INGREDIENTS:
- 1 ½ cups Graham Cracker (crumbs, for crust)
- 1/3 cup Unsalted Butter (melted, for crust)
- 1 tbsp Brown Sugar (for crust)
- ½ tsp Ground Cinnamon (for crust)
- 1 ½ tbsp Unflavored Gelatin (for filling)
- 1/3 cup Fruit Cocktail Syrup (for filling)
- 1 pack (250 ml) All-Purpose Cream (chilled, for filling)
- ¼ cup Sugar (for filling)
- 1 tsp Vanilla Extract (for filling)
- 1 pack (225 g) Cream Cheese (softened, for filling)
- 2 tbsp Sugar (for topping)
- 1 tbsp Cornstarch (dissolved in 5 tbsp fruit cocktail syrup, for topping)
- 1 can (832 grams) Del Monte
- Fiesta Fruit Cocktail (drained, reserve syrup, for topping)
HOW TO COOK:
- Crust: Combine ingredients for crust. Mix well. Press evenly on the bottom of a 9” loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.
- Filling: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add ¼ cup sugar and vanilla extract. Set aside.
- Topping: Heat cornstarch mixture over low heat with constant stirring until thick. Add 2 tablespoons of sugar and continue stirring for 1 minute. Stir in DEL MONTE Fiesta Fruit Cocktail. Set aside.
- Beat cream cheese until smooth and fluffy. Gradually, beat in all-purpose cream until well-blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of DEL MONTE Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining DEL MONTE Fiesta Fruit Cocktail.
SOURCE: delmonte.ph
