1 sm. lemon Jello
1 (13 oz.) can evaporated milk
4-5 tbsp. lemon juice
Grated rind of 1 lemon
1 1/4 c. boiling water
1/3 c. honey
Vanilla wafers, crushed

Chill milk, beaters, and bowl and 9 x 13 inch pan several hours or overnight before beating milk. In separate bowl, mix Jello, water, juice, rind, and honey; refrigerate until half congealed. Using ice cold beaters and bowl, whip milk until it forms peaks; add thickened Jello and beat until well blended. Sprinkle wafer crumbs on bottom of pan; pour in lemon mixture and cover top with more crumbs. Chill until ready to serve.