3 (3 oz.) pkgs. lemon Jello
1 c. sugar
1 lg. can milk
1 3/4 c. hot water
1/4 c. lemon juice
2 1/2 c. vanilla wafer crumbs

Chill milk overnight. Dissolve Jello in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip milk until stiff and then fold Jello mixture into whipped milk. Line container with 1/2 of the crumbs and cover top with other half. Refrigerate.