1 (3 oz.) pkg. lemon Jello
1 1/2 c. hot water
1 c. sugar
1 (12 oz.) can evaporated milk, chilled
Juice and grated rind of 1 lemon
14 to 16 vanilla wafers for base, set some aside for topping

Dissolve Jello in 1 1/2 cups hot water. Refrigerate until cool, thick, and syrupy. Beat in 1 cup sugar. Gradually whip chilled evaporated milk until light and fluffy. Add Jello mixture. Add juice and grated rind of 1 lemon. Put crushed vanilla wafers in bottom of 9 x 13 inch pan; pat down. Save some crumbs for topping. Chill overnight.