1 small pkg lemon jello
3/4 c. hot water
juice and rind of 1 large lemon
1 c. sugar
1 can chilled evaporated milk
1 1/2 c. vanilla wafer crumbs
(mix in blender or smash in a bag until fine)
Line 9 x 13 pan with wafer crumbs. Dissolve lemon juice, rind, and jello in water. Add sugar. Cool. Stir until syrupy. Beat in mixer til frothy. Whip evap milk until very thick on high speed in large ice-cold bowl. Fold in jello-syrup mixture til well blended. Pour over crumbs. Smooth with spatula and sprinkle a few more wafer crumbs over the top. Freeze overnight. Cut into 12 squares and serve.
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