Dessert Recipes - Ribbon Icebox Dessert Recipe

Ingredients 

• 1 30-ounce can fruit cocktail, drained, reserving liquid                      

• 2 3-ounce packages strawberry-flavored gelatin                                  

• 30 graham crackers, each

• 2  1/2 inches square

• 2 cup butter or margarine, softened

• 2 cups powdered sugar

• 1 13-ounce can Pet Evaporated Milk

• 1/2 cup water

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Method:

1. Heat 1 1/2 cups fruit cocktail liquid to boiling (if not enough liquid, add water to make 1 1/2 cups liquid). Add gelatin; stir until dissolved. Cool to room temperature.

2. Place half of graham crackers in one layer on bottom of 13 x 9 x 2-inch pan. Beat butter until creamy; gradually beat in powdered sugar; add 1/3 cup evaporated milk, stirring in about 1 Tbs at a time; beat well after each addition; spread over graham crackers in pan.

3. Top with remaining graham crackers in a single layer. Refrigerate. Divide cooled gelatin into two equal portions.

4. Stir 1/3 cups evaporated milk into one portion. Chill until slightly thicker than unbeaten egg whites. Beat until fluffy. Spread over graham crackers.

5. Refrigerate until firm. Stir 1/2 cup water and drained fruit cocktail into remaining dissolved gelatin. Pour over chilled gelatin-evaporated milk mixture. Chill until firm. Cut into squares and serve.