1 can evaporated milk
1 sm. pkg. lemon Jello
1 1/4 c. boiling water
1/2 c. sugar
1/8 tsp. salt
3 tbsp. lemon juice (fresh or concentrate)
2 1/2 c. crushed vanilla wafers

Chill can of evaporated milk in refrigerator overnight. Dissolve Jello in boiling water. Add sugar, salt, lemon juice and the grated rind of one lemon. When it is partially set, beat milk until stiff. Add gelatin mixture to it. Fold until completely blended. Spread half of crumbs in the bottom of 9 x 13 inch glass pan and pour lemon mixture in. Sprinkle top with remaining crumbs. Put in refrigerator to set. Serves 15.