1 (3 oz.) pkg. lemon Jello
1 1/2 c. boiling water
1/2 c. honey
1/2 c. sugar
Rind of 1 orange
1 can evaporated milk, chilled
16 graham crackers
1/4 c. melted butter

Add 1 1/2 cups boiling water to Jello. Stir until dissolved. Blend in honey and sugar. Add orange rind. Chill until consistency of thick syrup. Whip evaporated milk until like whipped cream. Add gelatin and continue to beat. Roll crackers into crumbs, add melted butter. Spread 3/4 of crumbs on bottom of 13 x 9 inch pan. Top with whipped mixture. Cover with remaining crumbs. Refrigerate several hours before serving.