1 (11 oz.) pkg. Rippin Good macaroons
1 (10 oz.) pkg. frozen strawberries, thawed
1 (3 oz.) pkg. strawberry Jello
2 tsp. unflavored gelatin
3/4 c. sugar
1/4 c. cold water
1 pt. whipping cream

Butter a 9 x 13 inch pan generously. Use butter. Fine crumb the macaroons. Reserve 1 cup crumbs for topping. Pat remainder into pan. Drain strawberries, saving juice. If necessary, add water to make 1 cup. Boil this liquid. In a bowl, put 3/4 cup sugar and 1 package strawberry jello. Add boiling water and dissolve. Cool. Add gelatin and 1/4 cup cold water to cooled Jello and juice mixture. Dissolve gelatin. Add strawberries. Whip whipping cream and fold whipped cream into Jello mixture. Pour into pan and sprinkle reserved crumbs onto top. Refrigerate. May be frozen.