Ribbon Icebox Dessert

• 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

1. Line bottom oft
2. 9
3. x 13-inch pan with half of graham crackers.
4. Cut to fit if necessary.
5. Beat powdered sugar and 3 tablespoons cream.tpreadtn crackers and top with remaining crackers.
6. Chill.
7. Heat to boiling water and juice.
8. Add jello and dissolve.
9. Cool until partially set.
10. Divide into 2 parts. Add 3/4 cup
11. of
12. evaporated
13. milk to one part and beat at high speed until fluffy.
14. Pour over crackers.
15. Chill.
16. Add 3/4 cup water and fruit
17. to
18. other part.
19. Pour over whipped layer and chill until set.
20. Cut into squares.

crackers, butter, powdered sugar, heavy cream, fruit cocktail, water, strawberry jello, milk, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=435656 (may not work)