No-Bake Fruit and Cream Cake
Ingredients:
- 400 g (14 oz) graham crackers or digestive biscuits, crushed
- 1/2 cup melted butter
- 2 cups whipped cream (or whipped topping)
- 1 can (400 g) fruit cocktail, drained
- 1/2 cup diced fresh strawberries (optional)
- 1/4 cup sweetened condensed milk
- 1 tablespoon gelatin (optional for firmness)
- 1/4 cup hot water (if using gelatin)
Instructions:
- Prepare the Crust:
- In a bowl, mix the crushed graham crackers (or digestive biscuits) with the melted butter until the mixture resembles wet sand.
- Press half of the mixture into the bottom of a square or rectangular baking dish to form an even layer. Set the remaining half aside for the top layer.
- Prepare the Gelatin (Optional):
- If using gelatin for extra firmness, dissolve the gelatin in 1/4 cup of hot water. Let it cool slightly before adding to the cream mixture.
- Mix the Cream Filling:
- In a large mixing bowl, combine the whipped cream and sweetened condensed milk. Gently fold in the drained fruit cocktail and diced strawberries (if using).
- If using gelatin, stir it into the cream mixture until well combined.
- Assemble the Cake:
- Spread the cream and fruit mixture evenly over the graham cracker crust.
- Sprinkle the remaining graham cracker crumbs over the top to create the final layer.
- Chill and Set:
- Cover the dish and refrigerate for at least 4 hours or overnight, allowing the cake to firm up.
- Serve:
- Slice into squares and serve chilled. Enjoy your refreshing no-bake fruit and cream cake!
Enjoy your delicious dessert!