1 c. evaporated milk
1 pkg. lemon Jello (6 oz.)
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs

Chill canned milk until icy cold (3-4 hours). Dissolve Jello in hot water; chill until partially set; whip until light and fluffy. Add lemon juice and sugar to mixture.

Put about 1/2 of the crumbs into a 9x13 pan. Pour lemon mixture over the top, then sprinkle on remaining crumbs. Pat firmly. Chill until set. Serves 12 people.