Lemon Fluff - cooking recipe

Ingredients

1 c. evaporated milk
1/4 c. lemon juice
1 (3 oz.) lemon jello
1 c. sugar
1 3/4 c. hot water
2 1/2 c. vanilla wafer crumbs

Preparation

Chill cream at least 6 hours in refrigerator.
Dissolve jello in hot water.
Chill until partly set.
Whip until light and fluffy.
Add lemon juice and sugar.
In another bowl, whip chilled cream until peaks form.
Fold into jello mixture.
Line bottom of 9 x 13-inch pan with vanilla wafer crumbs.
Save some for top. Pour lemon mixture on top of crumbs.
Sprinkle top.
Chill until firm.