1/4 pound butter or margarine
1 cup powdered sugar
3 eggs
1/2 package lemon Jello
1 cup hot water
1/2 pint evaporated milk chilled
1 cup crushed pineapple, drained
1 box vanilla wafers, crushed

Dissolve lemon Jello in hot water and let partially set. Line an 8 1/2 X 11 inch dish with crushed vanilla wafers. Cream together sugar and butter or margarine. Beat 1 egg at a time into the creamed sugar and butter mixture. Pour mixture over crushed vanilla wafers in dish. Whip the partially set lemon Jello. Whip the chilled evaporated milk. Fold the whipped lemon Jello and whipped chilled evaporated milk. Add drained pineapple to whipped mixture. Spread whipped mixture on top of mixture in dish. Sprinkle top of dish with some crushed vanilla wafers. Refrigerate mixture for 2 hours before serving. Makes 8 Servings.