13 oz. can evaporated milk, chilled in can
3 oz. pkg. lemon Jello
1/4 c. lemon juice
3/4 c. sugar

CRUST:

1 1/2 c. vanilla cookies
1/4 c. sugar
1/4 c. butter, melted

Dissolve Jello in 1 cup boiling water. Chill until partly set, then whip until light and fluffy. Add lemon juice and sugar. Whip evaporated milk in large chilled bowl until thickened. Fold into Jello mixture. Pat vanilla cookie crust into 9x13 inch pan. Pour fluff over crust. Chill several hours before serving.