Mix jello according to package instructions and let set until syrupy; about the consistency of egg whites.

Mix sour cream and icing sugar together and set aside.

In a square pan, put: 1 layer of wafers, pour 1/2 of the cream mixture over wafers, cover with another layer of wafers; pour entire jelly mixture inl add one more layer of wafers. Add he rest of the cream mixture and top with wafer crumbs.

Let set in fridge until jelly is firm.

This is a very light dessert and is delicious on a hot summer night after a babecue.

Recipe is easy to double using a rectangular 8 x 13 pan.