1 pt. strawberries
2 (3 oz.) pkgs. strawberry Jello
1/4 c. sugar
1 pt. whipping cream

Crush the strawberries and drain the juice; reserve. Add enough water to the juice to make 1 1/2 cups. Bring the juice to a boil and stir in the gelatin; dissolve and cool. Add the strawberries and sugar. Whip the cream until it stands in soft peaks and fold it into the strawberry mixture.

Pour the mixture into a 2 quart ring mold or a 1 1/2 quart souffle dish with a 2 inch collar. (Or pour into individual parfait glasses.) Chill several hours or overnight.

NOTE: 2 (10 oz.) pkgs. of frozen strawberries can be substituted for fresh strawberries. Omit the sugar if frozen berries are used. 8 to 10 servings.