1 lg. can evaporated milk, chilled
1/3 c. honey
1/8 tsp. salt
1 pkg. lemon Jello (4 oz.)
32 tbsp. lemon juice
1 1/4 c. boiling water
1 1/2 c. vanilla wafer crumbs

Chill evaporated milk overnight, at least. Dissolve Jello in boiling water. Add honey, salt, lemon juice and rind. When slightly congealed, whip into evaporated milk which has also been whipped. Spread 1/2 of crumbs into a 13x9-inch pan. Pour lemon mixture over 1/2 crumbs. Top with remaining crumbs. Chill about 3 hours. Serves 15 to 18. Top with whipped cream.