1 (16 oz.) can strawberries
1 pkg. strawberry Jello
6 oz. can evaporated milk
1 tsp. lemon juice
2 tbsp. heavy cream, whipped

Strain juice from strawberries into measuring and make up to 1 cup into water. Put into small pan and bring to a boil. Stir in Jello until dissolved. Refrigerate until almost set.

Sieve strawberries, combine milk, lemon juice and beat with blender until soft peaks form. Fold in strawberry puree and evaporated milk into almost set Jello. Mix well and spoon into serving dish. Refrigerate. Prior to serving decorate with whipped cream and fresh strawberries if desired.

Before blending evaporated milk, chill first. This creates more volume and helps Jello to set quick.