1 (20 oz.) can crushed pineapple
1 1/4 c. pineapple juice (drained and reserved from can)
1 (3 oz.) pkg. lemon Jello
1 (13 oz.) can evaporated milk
1/2 c. sugar
1 (12 oz.) box vanilla wafers, crushed
1 stick butter, melted

Heat pineapple juice to boiling. Dissolve the Jello in the juice and chill until slightly thickened. Whip the chilled evaporated milk until stiff. Beat in the sugar. Blend in the Jello and drained pineapple.

Mix vanilla wafer crumbs with melted butter. Cover the bottom of a 9 x 13 inch pan with half of crumb mixture and pat down. Bake until lightly browned at 375 degrees for about 8 minutes. Cool. Pour in the filling. Top with remaining crumbs. Refrigerate until thoroughly chilled.