Fruit Cocktail Graham cake | Ice Box Cake | Refrigerator cake

Fruit Cocktail Graham cake | Ice Box Cake | Refrigerator cake | no bake cake

We always have fruit cocktail in the house. Everytime we have a visitor we always give them 1-2 large cans but many are still left for us. So we always make a recipe out of it so it will not go to waste. The simpliest recipe is to add creama and condensed milk then chilled overnight and viola you have a dessert. I still have many recipe under my sleeves for this fruit cocktail. Just sit tight and I'll cook it for you.
But this recipe made my day. It's so delicous and I can say this is one of my favorite dessert that I made. The taste is so simple but so tasty. Not too sweet and you want to ask for more.
Ingredients:

500 ml all purpose cream (chilled)
1 1/2 cup fruit cocktail
1 cup sugar
20 grams clear and unflavored gelatine
1 tsp vanilla extract
200 g crushed grahams
1/3 cup melted butter
25 g clear/white unflavored jelly powder(gulaman)optional
syrup reserve from fruit cocktail (optional)

Procedure:

For the crust: Combine grahams and melted butter. Mix well.
Transfer graham mixture into a baking dish.
Lightly press the mixture.
Chill for at least 1 hour before adding the filling.
Combine milk and gelatine.
MIx just until combined then set aside.
Combine cream, sugar and vanilla
Beat on high speed for 10 minutes
Cook gelatine over low heat
10)Mix until the gelatine is dissolved.
11)When the gelatine is dissolved turn the heat off and add the mixture to the cream.
12)On low speed add the gelatine gently into the cream mixture and beat for 2 min.
13)Roughly chop the fruit cocktail and reserve some for toppings.
14)Add chopped fruit cocktail into the cream mixture. Mix gently.
15)Pour the mixture slowly into the crust.
16)Cover with foil and chill for 1-2 hours before adding the toppings.
17)When the top portion of the cake is set you can now add the toppings.Design your cake.
18)Chill for another 30 min. or 1 hour before adding the jelly.Press the toppings lightly.
19)Combine 3 cups of water and jelly powder. Mix until the jelly is dissolved.
Optional: you can use the syrup from the fruit cocktail and just add water to complete 3 cups of liquid.
20)Cook the jelly over medium high heat and stir constantly.
21)When it boils turn the heat off.(optional) You can also add 1/8 cup sugar.
22)Let the jelly cool down for 2-3 minutes before adding it to the cake.
23)Using a ladle add a thin layer of jelly and let it set first before adding the rest of the jelly.
24)Cover and chill overnight.
25)Best served cold

Note: Use spring form pan if possible

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