1 (14 1/2 oz.) can evaporated milk
1 (3 oz.) pkg. lemon gelatin
3/4 c. sugar
1 1/2 c. boiling water
3 tbsp. lemon juice
1 tbsp. grated lemon rind
25 chocolate wafers, crushed fine
1/4 c. butter, melted

Chill can of milk overnight in refrigerator. Mix gelatin and sugar, dissolve in boiling water. Chill until almost completely set. Stir in lemon juice and rind. In large bowl whip milk until it resembles soft whipped cream. Add gelatin mixture; continue whipping for about 1 minute. In 13" x 9" x 2 5/8" pan, place chocolate wafer crumbs, reserving about 3 tablespoons for top. Add melted butter, mix and press firmly into bottom of pan. Pour in whipped lemon mixture; sprinkle on remaining chocolate crumbs. Refrigerate.