1 box lemon Jello
1 1/4 c. boiling water
1/2 c. sugar
1 can evaporated milk (chilled 24 hours)
4 tbsp. lemon juice
2 c. vanilla wafers (crushed)

Combine Jello, sugar, lemon juice in boiling water. When starting to gel, add to evaporated milk and whip until stiff. (Do not under whip) Spread into 9 1/2 x 13 inch pan, 1 cup crushed vanilla wafer. Pour above mixture over cookie layer and pour remaining cup cookies on top. Set for several hours in refrigerator.