1 (14 oz.) can evaporated milk (chill 3-4 hours)
1 (4 oz.) pkg. lemon jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
1 box vanilla wafers (crushed)

Dissolve lemon jello in water; chill until partly set, then whip with electric beater. Add lemon juice and sugar; whip chilled milk until slightly thick and frothy. Fold into jello.

Line bottom of 9x3 inch pan with vanilla wafer crumbs. Pour gelatin mixture over crumbs. Top with remaining crumbs. Chill until firm. Cut into squares. Top with 1/2 maraschino cherries.