|Evaporated milk||12 Ounce (1 Can)|
|Lemon gelatin packet||3 Ounce (1 Package)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Honey||1⁄3 Cup (5.33 tbs)|
|Lemon juice||3 Tablespoon|
|Grated lemon zest||1|
|Crushed vanilla wafers||2 1⁄2 Cup (40 tbs)|
Chill the can of evaporated milk for 8 to 10 hours.
Dissolve the dry gelatin mix in the boiling water.
Stir in the honey, salt, lemon juice and lemon zest.
Let stand until slightly thickened.
Beat the chilled evaporated milk in a mixing bowl until stiff peaks form.
Beat in the partially thickened gelatin mixture.
Spread half the wafer crumbs in a 9x13 inch baking dish.
Pour the lemon mixture gently and evenly over the crumbs.
Top with the remaining crumbs.
Chill, covered, for about 3 hours.