Ribbon Icebox Dessert - cooking recipe

Ingredients

14 graham crackers
1/3 soft butter
1 1/2 c. powdered sugar
3 Tbsp. heavy cream (evaporated milk)
1 can fruit cocktail
2 c. juice off fruit (add water if needed)
2 (3 oz.) pkg. strawberry jello
3/4 c. evaporated milk
3/4 c. water

Preparation

Line bottom of\ta
9
x 13-inch pan with half of graham crackers.
Cut to fit if necessary.
Beat powdered sugar and 3 tablespoons cream.\tSpread\ton crackers and top with remaining crackers.
Chill.
Heat to boiling water and juice.
Add jello and dissolve.
Cool until partially set.
Divide into 2 parts. Add 3/4 cup
of
evaporated
milk to one part and beat at high speed until fluffy.
Pour over crackers.
Chill.
Add 3/4 cup water and fruit
to
other part.
Pour over whipped layer and chill until set.
Cut into squares.