Lemon Fluff - cooking recipe

Ingredients

1 (14 1/2 oz.) can evaporated milk (1 3/4 c.)
1 (3 oz.) box lemon gelatin
1 3/4 c. hot water
1 c. sugar
1/4 c. lemon juice
2 1/2 c. vanilla wafer crumbs

Preparation

Chill unopened can of milk in freezing compartment until icy (about 3 hours).
Dissolve gelatin in hot water.
Chill until partially set.
Whip until light and fluffy. Add lemon juice and sugar.
Whip chilled milk and fold into gelatin mixture. Line bottom of a 9 x 13-inch dish or pan with vanilla wafer crumbs. Pour in the gelatin/milk mixture and top with remaining crumbs.