Recipe - Lemon Fluff

1 cn (13oz) evaporated milk;
chilled
1 pack Lemon Jello
1 One fourth cup Boiling water
1/3 cup Honey
2 One half cup Vanilla wafer crumbs
3 tablespoon Lemon juice
1 Lemon rind; grated

Dissolve Jello in boiling water; add honey and lemon juice. Let jell
slightly. Whip chilled milk and fold Jello mixture into the milk. Spread
half of the crumbs on bottom of 10x13 inch pan. Pour mixture over crumbs;
add the other half of the crumbs over top of mixture. Chill at least three
hours. Cut into squares to serve 18. (Sugar can be substituted for honey.)

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.