Top Layer
1 small box raspberry gelatin
1 1/2 cups boiling water

Dissolve raspberry gelatin in water. Let cool.

Base
20 vanilla wafers
1/4 pound melted butter

Crush vanilla wafers and mix together with butter, press into a 9-inch square glass baking pan and put in refrigerator until set (5-10 minutes).

Middle Layer
1 can sweetened condensed milk
2 lemons, juiced
1 tablespoon Knox unflavored gelatine
1 cup boiling water

Dissolve gelatin in water and add to condensed milk. Mix gently. Add to base once it is set. Put back into the refrigerator. Once the condensed milk layer is firm, gently spoon the raspberry gelatin on top so as not to disturb the other layers. Allow to set firm in refrigerator, then cut into 2-inch squares. For best flavor, let set in refrigerator overnight.