1 lg. can milk (1 3/4 c.)
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs

Chill unopened can milk in refrigerator until ICY COLD (important). I also place beaters and bowl in refrigerator to chill. It takes about 3 hours.

Dissolve Jello in hot water. Chill until partially set. Whip the Jello until light and fluffy. (Important.) Add lemon juice and sugar. Whip chilled canned milk and fold into Jello mixture. Line bottom of 9 x 13 pan with vanilla wafer crumbs. Pour mixture over the crumbs. Top with the remaining crumbs. Chill overnight.

Cut into squares and center each with a Maraschino cherry. Serves 12 or more. The milk will chill faster in the freezer.