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

Mix butter and crumbs. Reserve 1/3 cup of the mixture. Press the remaining mixture into a 9x13 inch pan.

Dissolve Jello, sugar and salt in boiling water. Add lemon juice. Chill until very thick. Add chilled evaporated milk and whip until fluffy. Spoon onto crumb mixture and sprinkle reserved crumbs on top. Chill until firm. Serves 24.