Fruit Cocktail Biscuit Cake |

Posted on

15 October 2012


Mary Santander

Fruit Cocktail Biscuit Cake


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


  • Arrange the crackers to cover bottom of a 8 inch by 8 inch baking pan.
  • At the side, in a bowl mix the cream and condensed milk.
  • Then spread a portion of the mixture on top of the laid out crackers.
  • Arrange a portion of fruit cocktail over the cream and condensed milk layer.
  • Repeat layering using the remaining crackers, cream mixture and fruit cocktail.
  • Cover and refrigerate for a few hours or overnight.
  • Slice and serve.
Cooks Note

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