1 sm. pkg. lemon Jello
1/4 c. lemon juice
1 box vanilla wafers
1 (13 oz.) can evaporated milk (cold)
1 c. sugar

Dissolve Jello in 1 3/4 cups hot water. Chill until partially congealed. Chill milk and whip, add sugar and lemon juice. Whip until light and fluffy. Fold Jello into cream. Crush vanilla wafers and line 9 x 13 inch dish. Keep out a few crumbs to sprinkle on top after you pour cream mixture onto crushed wafers. Refrigerate until firm.