Recipe: Lemon Fluff (using Jell-O, evaporated milk and vanilla wafer crumb crust)

LEMON FLUFF

1 (14 1/2 ounce) can evaporated milk
1 (3 ounce) package lemon-flavored gelatin
1 3/4 cups hot water
1/4 cup lemon juice
1 cup sugar
2 1/2 cups vanilla wafer crumbs
Maraschino cherries (for serving)

Chill unopened can of milk in refrigerator until icy cold, about 3 to 4 hours.

Dissolve gelatin in hot water. Chill until partially set.

Whip partially set gelatin until light and fluffy Add lemon juice and sugar; set aside.

Whip chilled milk and fold into gelatin mixture.

Line bottom of 9x13-inch pan with crumbs. Pour gelatin mixture over crumbs. Top with remaining crumbs. Chill until firm.

TO SERVE:
Cut in squares and center each with a maraschino cherry.

Makes 12 servings
Source: Better Homes and Gardens