1 pkg. lemon Jello
3 tbsp. lemon juice
7 oz. vanilla wafers
1 lg. cream cheese
1 c. granulated sugar
1 tsp. vanilla
1 lg. can evaporated milk, cold
1/4 lb. butter

Grease 9 x 13 inch glass dish. Dissolve Jello into one cup boiling water - set aside to cool. When cooled, add lemon juice.

Make crust of wafers and butter. Crush wafers, pour in melted butter. Put half wafer mixture into glass baking dish, save rest for topping.

In large bowl cream the eight ounces of cream cheese and the cup of sugar, blend well, then add vanilla. Add Jello mixture gradually. Whip the COLD evaporated milk until stiff. Fold gently into lemon-cheese mixture. Pour into dish lined with crumb mixture and put remaining crumbs on top. Refrigerate for at least four or five hours.