2 1/2 c. rolled vanilla wafers
1 1/3 c. evaporated milk, chilled
1 pkg. lemon Jello
2 tbsp. lemon juice
1 1/4 c. boiling pineapple juice
1/8 tsp. salt
1 tsp. grated lemon rind
1/4 c. sugar

Dissolve Jello in pineapple juice and add lemon juice, salt, rind, and sugar. Chill until a little thick. Beat until light and fluffy. Chill milk and beat until thick. Spread half the crumbs in shallow buttered pan. Add Jello mix to whipped milk. Pour over crumbs. Cover with rest of crumbs. Let stand in refrigerator for 12 hours.