1 tall can evaporated milk, whipped (chilled)
1 (3 oz.) pkg. lemon Jello
1 c. hot water
1 (8 oz.) pkg. cream cheese
1 c. sugar

Dissolve Jello in 1 cup hot water. Set in refrigerator and chill until syrupy. Cream together cream cheese with sugar. Add Jello to creamed mixture and fold in whipped milk. Spoon mixture into a 9 x 13 inch pan, ungreased and lined with vanilla wafers. Top with vanilla wafer crumbs, about 18 wafers for crumbs. Set in refrigerator and chill. (Let can of milk chill in the refrigerator overnight.)