1 (13 oz.) can evaporated milk
1 sm. pkg. lemon Jello
2 lemons plus rind (need 1/2 c. juice)
2/3 c. sugar
1 c. hot water
25 vanilla wafers, crushed

Dissolve Jello in 1 cup hot water. Add grated rind and juice of 2 lemons to make 1/2 cup and 2/3 cups sugar. Thoroughly chill 1 large (13 ounce) can evaporated milk.

Place above in refrigerator to set. Whip chilled canned milk with rotary beater until thick. Add gelatin mixture and continue beating until well blended. Spread layer of vanilla wafer crumbs on bottom of 9 x 13 inch baking dish (save some for top). Pour in mixture and sprinkle a few crumbs on top. Refrigerate.