1 (14 oz.) can evaporated milk
1 (3 oz.) pkg. lemon Jello
3/4 c. sugar
1 1/2 c. boiling water
3 tbsp. lemon juice
1 tbsp. lemon rind

Chill can of evaporated milk in the refrigerator overnight. Mix gelatin and sugar and dissolve in hot water. Chill until almost completely set and stir in lemon juice and rind.

In a large mixing bowl, whip milk until it resembles soft whipped cream, add gelatin mixture and continue whipping for about 2 minutes. Break up an angel food cake in chunks and layer in the bottom of a large cake pan. Pour lemon mixture over the cake. This freezes well.