Creamy Fruit Cocktail Mold

Creamy Fruit Cocktail Mold

Ingredients:

• 1 can Jolly Tropical Fruit Cocktail 850g, syrup reserved
• 1 bottle Jolly Maraschino Cherries 6oz, drained and stem removed
• 1 1/2 cups fruit cocktail syrup
• 2 tbsp white sugar
• 2 tbsp gelatin powder
• 2 cups water
• 250g all-purpose cream
• 1 can Jolly Cow Condensada
• 375 g evaporated milk
• 1/2 cup white sugar
• 1/4 tsp iodized salt
• 1/2 cup pineapple juice
• 4 tbsp gelatin powder

Procedure:

1. Spoon Jolly Tropical Fruit Cocktail and Jolly Maraschino Cherries into lightly greased mold. Set aside.
2. Heat fruit cocktail syrup and sugar together in a saucepan until almost boiling. Sprinkle gelatin powder over hot mixture and then stir until gelatin is completely melted, let it stand for 5 minutes. Pour mixture into prepared mold and chill in refrigerator until fully set.
3. In another saucepan, combine remaining ingredients except gelatin powder in a pan and heat until almost boiling. Sprinkle gelatin over mixture then stir until gelatin is completely melted, let it stand for 5 minutes. Let mixture cool before pouring into chilled fruit cocktail layer. Refrigerate 6 hours or overnight until firm.
4. Unmold just before serving.