1 can Eagle Brand condensed milk
1 (3 oz.) pkg. lemon Jello
1/4 c. lemon juice
1 sm. can crushed pineapple
1 sm. pkg. vanilla wafers, crumbled

Chill Eagle Brand milk overnight in refrigerator.

Dissolve Jello in 1/2 cup hot water. Add lemon juice, pineapple and juice. Chill until set. Beat until fluffy. Whip Eagle Brand milk until it changes to a lighter color. Fold in Jello mixture until well blended. Put a layer of cookie crumbs over the bottom of a 10 x 12 inch pan.

Spread mixture over cookie crumbs. Top with remaining crumbs. Let "ripen" in refrigerator overnight or at least 3-4 hours. Serve with a pancake turner. Serves 8. (Keep refrigerated.)