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:
- Spoon Jolly Tropical Fruit Cocktail and Jolly Maraschino Cherries into lightly greased mold. Set aside.
- 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.
- 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.
- Unmold just before serving.