Lemon Bisque Icebox Cake          
 

Ingredients :
1 can Evaporated Milk
3/4 cup Pineapple Juice
1 package Lemon Gelatin Powder
3/4 cup Orange Juice
1 x Lemon, juiced
1 cup Sugar
20 x Graham Crackers, crushed
 

Method :
Boil can of milk 10 minutes in can. Chill in refrigerator overnight.
Heat pineapple juice and pour over Jell-o, add orange juice, lemon juice and sugar. Cool in refrigerator, then whip. Whip the canned milk in a large bowl and combine with the whipped Jell-o. Line a pan with most of the crumbs. Pour in the Jell-o mixture, sprinkle top with remaining crumbs. Chill for 24 hours.