1 can (13 oz.) evaporated milk
1 pkg. lemon Jello
1 1/4 c. boiling water
1/3 c. honey
1/8 tsp. salt
3 tbsp. lemon juice, grated
Rind of 2 lemons
2 1/2 c. vanilla wafer crumbs

Thoroughly chill can of milk in cracked ice or in refrigerator overnight. Dissolve Jello in boiling water and add honey, salt, lemon juice and rind. When it has congealed slightly. Beat milk until it is stiff and whip gently Jello mixture into it.

Spread half of crumbs in a large pan (10 x 13 1/2 inch) and pour lemon mixture over it. Top with remaining crumbs and set in refrigerator to chill (approximately 3 hours).