1 package (3 ounce size) lemon gelatin powder 1 large can evaporated milk 1 cup sugar 1 1/2 cup hot water 1/2 cup lemon juice 2 1/2 cups vanilla wafer crumbs
Chill milk for 3-4 hours. Dissolve gelatin in hot water and refrigerate until thickened but not firm. Whip until fluffy. Fold in lemon juice and sugar. Beat milk until thick like whipped cream. Fold into gelatin mixture. Line a 9x13 pan with crumbs, reserving some for top. Pour lemon mixture over crust. Sprinkle top with remaining crumbs. Chill until ready to serve.