1 can Carnation milk
1 pkg. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar

Chill milk. Dissolve Jello in hot water; chill until partly set, then whip until fluffy. Add lemon juice and sugar. Whip milk and fold into Jello mixture. Line 9 x 13 inch pan with vanilla wafers or graham cracker crumbs. Pour all over this and top with rest of crumbs. Set in refrigerator overnight or until needed.