1 pkg. lemon Jello
1/2 c. sugar
3 tbsp. lemon juice
1/2 lb. crushed vanilla wafers, 12 oz. box
2 tbsp. powdered sugar
1 can Carnation milk, cold
1 1/4 c. hot water
1/8 tsp. salt
Grated rind of 1 lemon
1/2 c. melted butter

Dissolve lemon Jello in hot water; add sugar, salt and 3 tablespoons lemon juice. Add grated rind of lemon. Let stand until it starts to coagulate in the refrigerator.

Meantime crush 1/2 pound vanilla wafers. Add the melted butter and 2 tablespoons powdered sugar. Mix. Place 1/2 of crumbs in bottom of 9x13 pan.

Beat can of cold Carnation milk and add the Jello mixture 1 tablespoon at a time but keep beating. Pour over the crumbs and spread remaining crumbs on top. Place in refrigerator.