1 (12 oz.) can evaporated milk
2 c. hot pineapple juice
1 (3 oz.) pkg. lemon Jello
1/4 c. lemon juice
1/4 c. sugar

CRUST:

2 1/2 c. vanilla wafer crumbs (save some crumbs for top)
1/4 c. butter
2 tsp. sugar

Mix together crust ingredients and line bottom of 9 x 13 inch pan.

Chill milk thoroughly in large bowl. Dissolve Jello in HOT pineapple juice. Chill thoroughly until light and fluffy (make sure that it hasn't thickened). Then add lemon juice and sugar. Whip chilled milk until FLUFFY. Immediately fold into Jello mixture. Pour Jello mix over crust. Chill for 6 hours or overnight. Top with remaining crumbs.