Lemon Bisques Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans Pet milk
2 8oz cream cheese
2 cups sugar
2 pks 3oz lemon jello
1/2 cup lemon juice
grated rine of one lemon
Ingredients for crust:
2 1/2 cups crushed Coconut cookies -1 pkg Mothers brand
1/2 cup soft margarine or butter
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Directions: |
Directions:To make coconut cookie crust:
Crush cookies. Add 2 1/2 cups cookies to soft butter. Press into bottom of pan, reserving 1/4 cup to garnish top .
This requires a very large bowl. The milk whips up
very big.
Put the 2 cans pet milk into the freezer.
Have at room temperature:
2 8oz cream cheese
2 cups sugar
Whip the cream cheese and sugar together
Melt/ Desolve:
2pks-3 oz lemon jello
1 1/2 cups boiling water
Add:
1/2 cup lemon juice
grated lemon rine
Combine all together: cheese, sugar, jello,water mix and lenon juice and rine.
Cool this in the refrigerator while whipping the 2 cans of milk.
The milk will increase greatly in volume.
You will need a larger bowl than your large mixer bowl. I use my large tupperware salad bowl when it is time to fold the cheese jello mixture from the refrigerator into the whipped milk. Fold in very carefully so you don't lose the volume of the whipped milk.
Pour into the pan and sprinkle the remaining cookie/butter crumbs lightly over top. Refrigerte several hours or over night, covered.
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Number Of
Servings: |
Number Of
Servings:1 9x13 pan- |
Personal
Notes: |
Personal
Notes: This has always been my favorite dessert. It is so light and fluffy. I use the low fat Pet Milk so it isn't high in calories and fat! It can be frozen for a short time. This can be put in individual serving dishes, or put into 2 spring form pans.
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