Crema De Fruta

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This is just like the usual recipe of Crema De Fruta that most Filipinos know. I just want mine to have "volume" and so I combine the all purpose cream with the milk using a hand mixer. The process makes the mixture creamier and fluffier, avoiding the stacking together of the layers of crackers.

I must say this one's look neater.

Ingredients:
  • one pack of Graham Crackers
  • one brick pack all purpose cream
  • 1/2 brick pack of condensed milk
  • 1 mediun can fruit cocktail
  • 1/2 pack gelatin powder

Directions:
  1. Whip the cream and milk using a hand mixer until mixture is fluffy.
  2. In a pan (glas or plastic), arrange crackers to form a base.
  3. Make a layer of the cream mixture on top of the crackers. Use 1/3 of the cream.
  4. Repeat the alternate layers of cream and crackers. (Six alternate layers for this recipe, but you may want to add more or to lessen)
  5. Top the last cream layer with fruit cocktail. Chill.
  6. Prepare and cook the gelatin as per package direction.
  7. When cooled (not hardened yet), pour the gelatin mixture on top of the cake.
  8. Chill (do not freeze) again before serving.

This is my humble, ever-reliable hand mixer. It's been with me for three years now. It's not the sturdy, expensive type, but hey, it's doing miracles for my dessert. Hehe... Thanks to my SPHD family who gave this to me as a gift last 2006 Christmas.

And look who stole the cream from the cream jar! Third liked the mixture so much that he "wiped it out" till the last drop... with his tongue =)

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