1 c. (13 oz.) evaporated milk
1 pkg. lemon Jello
1 1/4 c. boiling water
1/3 c. honey
1/8 tsp. salt
Juice of 1 lemon or 1/4 c. real lemon
2 1/2 c. vanilla wafer crumbs or graham cracker crumbs

Put can of evaporated milk in the refrigerator overnight. Dissolve the Jello in boiling water. Add honey, salt and lemon juice. When it has congealed slightly, beat milk until stiff and whip Jello into it. Spread half of crumbs in a 9 x 13 x 2 inch pan and pour lemon mixture over it. Top with remaining crumbs.

Can of crushed pineapple (drained) may be added to lemon mixture for variety.