1 pkg. lemon Jello
1 c. sugar
1 c. evaporated milk
1 lemon juice and grated rind
1 box Nabiscos

Prepare lemon Jello and let stand until syrupy, then beat until light. Mix sugar with juice and rind of lemon. Combine the two and add 1 cup evaporated milk whipped. Crush Nabiscos. Line shallow dish with 1/2 crushed Nabiscos. Pour in Jello mixture. Use remainder of crushed Nabiscos, sprinkled over top. Place in refrigerator until firm.