1 (14 1/2 oz.) can evaporated milk, chilled overnight in refrigerator
1 c. sugar
1 (3 oz.) lemon Jello
1 3/4 c. hot water
1 1/4 c. lemon juice
2 1/2 c. fine crushed vanilla wafers

Dissolve Jello in hot water. Chill until partially set. Whip until lite and fluffy. Add lemon juice and sugar, whip again to mix well. Whip chilled milk stiff. Fold into Jello mixture, beat to mix well. Line bottom of 13 x 9 x 2 inch pan with 3/4 crumbs. Pour in Jello mixture. Top with remaining crumbs. Chill until firm. Add 1 marachino cherry to each piece at serving time. 12 good servings.