1 (13 oz.) can evaporated milk
1 lg. pkg. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs or graham cracker crumbs

Chill unopened can of evaporated milk in refrigerator until ice cold (3 or 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 pan with crumbs. Pour in Jello mixture. Top with some crumbs. Chill until firm.