JELLO FLUFF

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14 1/2 oz. can evaporated milk
1 (3 oz.) pkg. jello (flavor
of your choice)
1 3/4 c. hot water
1/4 c. lemon juice
1 c. sugar
2 1/2 c. vanilla wafer crumbs
or graham cracker crumbs
(we prefer graham crackers)

Chill unopened can milk in refrigerator at least 4 hours
(though overnight is better). Dissolve jello in hot water.
Chill until partially set. Whip chilled milk until thick (like
whipped cream). Whip jello until light and fluffy. Add sugar
and lemon juice. Beat in. Fold milk into jello mixture. Line
9 x 13-inch pan with 1/2 of the crumbs. Pour in jello mix.
Top with crumbs. Refrigerate until firm. Serves about 12
people