BOTTOM:

Line bottom of medium loaf pan with half a package of graham crackers. Put into bowl 1/4 cup soft butter. Mix, 1/4 cup at a time, 1 cup powdered sugar. Beat in slowly, 2 tablespoon evaporated milk and spread on crackers in the loaf pan. Cover with rest of the crackers and let chill.

MIDDLE:

Dissolve 1 package strawberry Jello in 1 cup boiling fruit juice from drained fruit cocktail. Add water if needed to make 1 cup. Cool, and divide into 2 equal parts. Into one part stir 1/2 cup evaporated milk. Chill and then beat until fluffy. Pour over chilled layer in loaf pan and let chill until firm.

TOP:

To remaining half of Jello add 1/2 cup water, 1 cup drained fruit cocktail. Pour over firm layer of Jello then chill. As long as you dish holds 6 cups, it is the right size.