Fruit Cocktail Biscuit Cake [1]

200g Graham crackers or any sweet/sugary biscuits

1 cup double or heavy cream

1/4 cup sweetened condensed milk

3 1/2 cans or 836g fruit cocktail - drained, without the syrup

1

Arrange the crackers to cover bottom of a 8 inch by 8 inch baking pan.
2

At the side, in a bowl mix the cream and condensed milk.
3

Then spread a portion of the mixture on top of the laid out crackers.
4

Arrange a portion of fruit cocktail over the cream and condensed milk layer.
5

Repeat layering using the remaining crackers, cream mixture and fruit cocktail.
6

Cover and refrigerate for a few hours or overnight.
7

Slice and serve.

Cooks Note