|Frozen strawberry lemon punch||42 Ounce|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs)|
|Canned crushed pineapple||9 Ounce|
|Sugar||1 Cup (16 tbs)|
Turn evaporated milk into ice cube tray; chill in freezer until partially frozen.
Drain pineapple, reserving liquid.
Whip milk in large bowl with electric mixer at highest speed until stiff.
Blend in reserved pineapple liquid gradually.
Add undiluted punch.
Fold in pineapple and sugar.
Turn into 2 ice cube trays; freeze for 2 to 3 hours or until firm.
Scoop into dessert glasses; garnish with whole strawberries.