1 lg. can Carnation milk, chilled in refrigerator, freezer
1 (3 oz.) pkg. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar

CRUST:

2 1/2 c. vanilla wafer crumbs or graham crackers
3 tbsp. sugar
1/2 c. butter, melted

Mix vanilla wafers or graham cracker crumbs, sugar and butter. Put 3/4 mixture into bottom of 9"x13" pan. Press, refrigerate.

Add water and Jello; chill until partially set, then whip fluffy. Add sugar and lemon juice. Whip again. Whip Carnation milk (like whipped cream), add Jello mixture and fold together. Spread on crumb mixture. Top with remaining crumbs. Refrigerate.