1 sm. pkg. lemon Jello
1 c. boiling water
Grated rind of 1 lemon
1/2 c. lemon juice
1/2 c. cold water
1 (13 oz.) can evaporated milk
Vanilla wafer crumbs
1/2 c. sugar

Put evaporated milk into freezer tray to form crystals. Dissolve Jello in hot water. Add cold water, lemon juice and rind. Cool until syrupy. Sprinkle half the crumbs in the bottom of the 9"x13" pan. Whip the crystallized evaporated milk to the consistency of whipped cream. Slowly add sugar and Jello. Spread in pan. Top with remaining crumbs.