Dear Barb,
Here's my Momma's 50's "company's coming for dinner" (or any special occasion) dessert featuring whipped Jello and evaporated milk (she used Carnation). Hope this is close to what you're seeking:

Lemon Bisque
Yield: 12-16 Servings

1 package lemon Jello
1 large can of evaporated milk
3/4 cup sugar
1 1/2 cups boiling water
l lemon, juice and rind (zest)
2 cups graham cracker crumbs, finely crushed (or vanilla wafers)

Using a heavy mixing bowl, prepare Jello according to package directions, using 1-1/2 cups boiling water. Add the sugar, stirring to dissolve completely. Put mixture into freezer and chill until it reaches a consistency of "heavy cream". In the meantime, pour the milk into a metal mixing bowl and place it into the freezer until it reaches same "heavy cream" consistency (approx. 3-4 hours depending on freezer idiosyncracies).

Either grate the rind of lemon or strip it off with a zester; reserve. (Note: using less pressure with the zester means it will not be necessary to further finely chop peel.)

Crush the graham crackers until the resulting crumb is almost powdery; divide crumbs equally into 2 cups. Spread 1 cup of crumbs evenly over a 9- x 13- x 2-inch glass baking dish.

Using either a hand-held or stationery mixer, whip the evaporated milk until full volume is reached; set aside. Whip lemon Jello until light, then fold into milk mixture, continuing to gently fold until completely blended.
Pour milk-Jello mixture over cracker crumbs, then cover with remaining crumbs. Mixture should chill for a minimum of 6 hours; however, flavor improves best overnight.

Variations: Crumbs: vanilla wafers, chocolate wafers, Oreo cookies (white filling removed). Jello: Orange and Lemon with vanilla wafers; Lime with chocolate wafers; and Lemon-Lime Jello with Oreo cookies. Lemon-Lime: use one-half package of each (double the recipe. I have yet to bring home a "leftover" of this dessert from any event where I have taken it). I've made this for years and it has yet not to satisfy. Cheers!