1 pack (250ml) all purpose cream
1 cup condensed milk
2 small packs graham crackers
1 can (234 g) tropical fruit cocktail, drained (reserve syrup)
2 ripe mango or 1 can peaches in syrup, sliced into wedges
For the gelatin:
2 packs unflavored gelatin
Fruit cocktail syrup
Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices. Then cover with graham crackers. Spread with another 1/3 of cream mixture. Spread mango or peaches slices then cover with another layer of graham crackers and spread the remaining cream mixture. Arrange tropical fruits on top. Cover and chill.
Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again until gelatin is set.
1 cup condensed milk
2 small packs graham crackers
1 can (234 g) tropical fruit cocktail, drained (reserve syrup)
2 ripe mango or 1 can peaches in syrup, sliced into wedges
For the gelatin:
2 packs unflavored gelatin
Fruit cocktail syrup
Combine cream & milk. Mix well. Cover bottom of square pan (7" x 7") or rectangular 8 x 5 with graham crackers. Spread with 1/3 cup of cream.-milk mixture then cover with layers mango slices. Then cover with graham crackers. Spread with another 1/3 of cream mixture. Spread mango or peaches slices then cover with another layer of graham crackers and spread the remaining cream mixture. Arrange tropical fruits on top. Cover and chill.
Heat fruit cocktail syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill again until gelatin is set.
