1 can (3 oz.) evaporated milk
1 box (3 oz.) lemon Jello
1 1/4 c. boiling water
3 tbsp. lemon juice
Grated rind of 1 lemon
1/8 tsp. salt
1/2 c. honey
2 1/2 c. vanilla wafer or graham cracker crumbs

Chill can of evaporated milk overnight in freezer. Dissolve Jello in boiling water. Add salt, lemon juice, rind and honey. When Jello has congealed slightly, beat until fluffy and light. Whip milk until it is as thick as the slightly congealed Jello mix. Add the milk to Jello and stir together until well mixed. Pour over half of the crumbs which have been spread in a 13 x 9 inch rectangular glass baking dish and spread the remainder of crumbs on top. Refrigerate 2-3 hours. Serves 12-15.