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 unopened can of milk in refrigerator until icy cold, about 3-4 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 (saving some crumbs for the top). Pour Jello mixture over crumbs. Top with remaining crumbs. Chill until firm. Cut into squares and center each with a maraschino cherry. Serves 12.