1 (13-14 oz.) can evaporated milk
1 (4 oz.) pkg. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1/2 c. sugar
2 1/2 c. ground vanilla wafers

Chill milk for 3 hours. Dissolve Jello in water, chill until partly set, then whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into Jello mixture. Line 9" x 13" dish with the crumbs, saving 1 to 2 tablespoons for top. Pour mixture over crumbs, sprinkle remaining crumbs on top. Chill until firm. Serve in squares (2" - 3"), can add a maraschino cherry to each piece. (Makes a very light and tasty dessert!)