2 boxes strawberry gelatin
1 lg. can evaporated milk
1 pt. fresh strawberries
1 c. sugar
Juice of 1 lemon
Graham crackers crushed to line bottom of four pie pans

Mix gelatin using 3 cups boiling water. Chill until it begins to jell good. Whip evaporated milk which has been thoroughly chilled. Add juice of lemon and sugar to whipped milk. Whip well. Add gelatin; mix well. Add crushed strawberries. Pour into pans lined with cracker crumbs; put in freezer; freeze. When ready to serve, cover top with crushed strawberries and serve at once. Mix. Put cupcake papers in muffin pan. Pour about 3/4 full; place in freezer. Serve frozen on lettuce.