My Fruit Salad Ref Cake

Yes, it's a fruit salad and a ref cake in one. Haha! Kidding aside, I made this dessert the other day. It's been a while since I last made this so I figured it would be nice if I prepare one again. 

For some, they call it refrigerator/refrigerated cake. There are a lot of ways to make this kind of cake. You can use mango, peach, or any fruit maybe. And I'm sure most of you out there know how to make one, too. It's so easy, right? :-)

For this recipe, I just used the following ingredients:

1 small can of fruit cocktail (drained)

1 pack graham crackers

1 250ml condensed milk (Oopps, I just used only half of it because I didn't want the cake to be super sweet.)

2 250ml all purpose cream

Here's how I did it:

I just whipped the chilled all purpose cream together with the condensed milk. Then I added the fruit cocktail. I set aside some of the fruits for later use. I mixed everything until well blended. I got a rectangular container and laid down some of the graham crackers. I poured in some of the cream fruit mixture. Spread the mixture evenly to cover all the graham crackers. I did the process again for the next layer until I finished all the graham crackers. I was able to make three layers. I poured in the remaining mixture and added the fruits I set aside earlier as toppings. Freeze then it's done! :-)

I forgot where I read this tip but one thing I learned is that for the ref cake to achieve that cake-like consistency, you have to freeze it overnight. Once frozen, bring it down inside the fridge to thaw. It will allow the graham to absorb the cream, thus making it more cake-like in texture. My hubby said that the texture of the ref cake somehow feels like it "melts in your mouth". Haha! Parang M & Ms lang ang peg. :-)

Anyway, I'm happy that my husband and son loved the cake I prepared for them. Next time, I'll make another one. Hmm, let's see. Maja Blanca naman kaya? :-)