Ribbon Icebox Dessert Recipe
Ribbon Icebox Dessert is a marvelous item to prepare for family meals. There is not a single month when I don't serve this yummy Dessert! Use the freshest of Fruits available to get the most amazing Ribbon Icebox Dessert. Please try this Ribbon Icebox Dessert recipe and let me know how it worked out for you.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
1 30-ounce can fruit cocktail, drained, reserving liquid
2 3-ounce packages strawberry-flavored gelatine
30 graham crackers, each 2 1/2 inches square
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 13-ounce can Pet Evaporated Milk
1/2 cup water
Directions
Heat 1 1/2 cups fruit cocktail liquid to boiling (if not enough liquid, add water to make 1 1/2 cups liquid).
Add gelatine; stir until dissolved.
Cool to room temperature.
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.
Top with remaining graham crackers in a single layer.
Refrigerate.
Divide cooled gelatine into two equal portions.
Stir 1 1/3 cups evaporated milk into one portion.
Chill until slightly thicker than unbeaten egg whites.
Beat until fluffy.
Spread over graham crackers.
Refrigerate until firm.
Stir 1/2 cup water and drained fruit cocktail into remaining dissolved gelatine.
Pour over chilled gelatine-evaporated milk mixture.
Chill until firm.
Cut into squares and serve.
Add gelatine; stir until dissolved.
Cool to room temperature.
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.
Top with remaining graham crackers in a single layer.
Refrigerate.
Divide cooled gelatine into two equal portions.
Stir 1 1/3 cups evaporated milk into one portion.
Chill until slightly thicker than unbeaten egg whites.
Beat until fluffy.
Spread over graham crackers.
Refrigerate until firm.
Stir 1/2 cup water and drained fruit cocktail into remaining dissolved gelatine.
Pour over chilled gelatine-evaporated milk mixture.
Chill until firm.
Cut into squares and serve.
