1 pkg. lemon Jello
1 1/4 c. boiling water
1/3 c. honey
1/8 tsp. salt
3 tbsp. lemon juice
Grated rind of lemon
2 1/2 c. vanilla wafer crumbs
1 (13 oz.) can evaporated milk

Thoroughly chill evaporated milk overnight. Dissolve Jello in boiling water, add salt, lemon juice and rind. When it has congealed slightly, beat milk until stiff and whip Jello mixture into it. Spread half of crumbs into a large pan, 10 x 13 inches and pour lemon mixture over it. Top with remaining crumbs and set in refrigerator to chill, about 3 hours. Serve with whipped topping. Serves 15-18.