1 3/4 c. evaporated milk
1 sm. pkg. lemon Jello
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs

Chill milk in refrigerator for 3-4 hours. Dissolve Jello in hot water and chill until set. Whip Jello until light and fluffy; add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture.

Put half of wafer crumbs in the bottom of a 13x9 inch pan. Spread lemon mixture over crumbs and top with remaining crumbs. Chill. Fresh or drained, canned fruit may be added.