1 (14 1/2 oz.) can evaporated milk
1 (4 oz.) pkg. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs

Chill canned milk 3 to 4 hours. Dissolve Jello in hot water. Chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into Jello mixture. Line bottom of 9 x 13 inch pan with crumbs. Pour in Jello mixture. Top with remaining crumbs. Chill. Cut in squares and center each with cherry. Serves 12.