Fruit and Graham Ref Cake

Change up your refrigerator cake with an assortment of fruits using this recipe

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Well form the word itself, I guess you already got the idea. Fruit cocktail graham cake is a dessert, specifically a cake, which is made up of fruit cocktail and graham biscuits. There are many recipes that you can do with graham crackers, and this is one of them. To describe its output, it looks like a mango float but what differ in it are the toppings that you have in the last layer. In mango float obviously it only has mango in it, but the fruit cocktail graham cake uses different types of fruit.

To start, prepare the ingredients for your recipe. You should have chilled all purpose cream, cans of fruit cocktail, condensed milk, graham crackers, and crushed graham. First thing to do is to drain the fruit cocktail then prepare the cream mixture. All you have to do is mix the all purpose cream and condensed milk together. When it’s done, you can now arrange your fruit cocktail graham cake. Just put in a layer of graham crackers in a square pan, pour in the cream mixture and then top it with the fruit cocktail. Repeat it for the second layer, or if you want to have three layers of fruit cocktail graham cake then you can do so. When the last layer is finished, sprinkle the crushed graham on top.

See how easy it is? If you are not satisfied with the types of fruit inside the fruit cocktail can, I suggest you add fruits that you like, just make sure its taste would go along with the other fruits. It is best served when cold so refrigerate it before eating.

Ingredients

• 1 pack Honey Graham crackers
• 2 all-purpose cream (chilled)
• 1 can condensed milk (chilled)
• Fruit cocktail (drained)

Procedure

1. In a mixing bowl, combine all-purpose cream and condensed milk.
2. Layer graham crackers in a square container. Be sure to fill all the space in the container. Cut the crackers into pieces to fill the sides.
3. Pour and spread cream mixture on top. Then top with fruit cocktail.
4. Repeat process to make 3 layers
5. Top it with crushed Graham crackers and fruits.
6. Freeze overnight, then put to chill 2 hours before serving.

Step-by-Step Procedure with Picture

In a mixing bowl, combine all-purpose cream and condensed milk.

Layer graham crackers in a square container.

Pour and spread cream mixture on top. Then top with fruit cocktail.

Repeat process to make 3 layers ending with crushed grahams and fruits.

Freeze overnight, then put to chill 2 hours before serving.

Oreo Graham Cake

Dahil sa kakulitan ng chaperone ko kahapon, bumili ako ng ingredients para makagawa ng graham cake. Una, graham Balls ang nire-request nya, pero walang crushed grahams dun sa grocery kaya sabi nya “Oreo Cake nalang mommy”. Yun yung dating ginawa ko na Oreo icebox cake,  kaso ang mahal masyado ng Oreo kaya sabi ko, “Sige, Oreo grahams nalang.” Tapos sabi nanaman ni kulit “Ano yun? Ano’ng lasa nun?” kaya sabi ko sa kanya “Basta, masarap yun!”

Sa halagang Php150.00, nakabili na ako ng ingredients para sa gagawin ko. Pagkauwi palang, pinipilit na nya akong gumawa. Kaso gabi na at ang dami kong hinahabol na gagawin. Pine-pressure pa ako “Mommy, bukas paggising namin, may cake na ah?” Ang kulit talaga e. Sabagay matagal narin naman kasi nung huli akong gumawa ng ganito para sa kanila. Hindi ko parin nagawa kaya kinabukasan medyo disappointed sya, pero sabi ko pagkatapos kumain gagawin na namin.

Cookies and Cream Graham Cake

Ingredients:
1 pack 200g Honey Graham Crackers
1 pack 137g Oreo sandwich cookies
1 250ml tetra brick All Purpose Cream (reserve 1tbsp)
1 168ml can Condensed milk (reserve 2tbsp)

Procedure:
1. Prepare Oreo: Separate the filling from the cookies. Melt the filling in 1tbsp cream and 2tbsp condensed milk on low fire or microwave. Reserve 4 pcs of cookies and crush for topping, break the remaining cookies into smaller pieces.

2. Make Cream: Whip chilled cream using an electric mixer or a wire whisk until fluffy and has doubled in volume. Mix in the condensed milk and fold in the cookies.

Kanina, kalahati lang to ng bowl, after 3 minutes, nag-double na at napuno na ang mangkok

3. Assemble: Prepare your container. I lined my square dish with a plastic cling wrap for easy cutting when it has set. Put a thin layer of Oreo cream first at the bottom of the container then arrange the graham crackers. Continue making layers until you finish with the cream on top

Round yung corners ng lalagyan ko kaya medyo hiniwa ko ng konti para magkasya

Kapag nagle-layer ako ng grahams, ina-alternate ko yung position ng grahams, kunwari gaya nito una pa-vertical

Tapos heto naman pa-horizontal

12pcs yung graham crackers, meron sana akong 4 layers kaso yung mga assistant ko pinagtig-isahan yung mga grahams kaya ayan, kulang ng isang layer. Pero oks lang 

4. Garnish: Using a sieve, sift the crushed Oreos on top of the cake. This will evenly dust the cake with Oreo crumbs. Then, I decorated it by making a criss-cross design on the cake using the molten filling.

nilagay ko yung tinunaw kong filling sa supot ng yelo then binutasan ko sa dulo 

Champorado daw sabi ni Jhem haha!

5. Chill: Place inside the freezer to make it set. Usually, it takes overnight for the graham crackers to soften a bit

O ayan na! Serves 6-8 pero depende sa serving mo ha kasi yung iba parang ginawa ng heavy meal ang cake, haha! After ilang hours, buksan mo na, iangat yung cling wrap, sabay cut ng cake  Yung batang makulit di parin ako tinatantanan, paulit-ulit nalang “Mommy kelan tayo kakain nung cake?” at kaya para rin medyo matigil sya, inilabas ko na yung cake at binigyan na sila.

Here’s our supper yummy no-bake dessert. Yum!

Mango Graham Ice Box Ref Cake

One of the most popular desserts now, this version of Graham cake uses whole graham crackers for that refrigerated cake feel and texture.

Ingredients:

1 pack NESTLÉ All Purpose Cream

½ cup condensed milk

24 pieces Graham Crackers

2 cups sliced mangoes

Procedure:

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1. Combine NESTLÉ All Purpose Cream and condensed milk. Put 2 tbsp of the mixture on the glass dish.
    
2.  Arrange 12 pieces of Graham Crackers in the glass dish. Then top with the cream mixture. Cover first layer with mango.
    
3. Repeat procedure to form 2 layers. Keep in the refrigerator for 4 hours or until the graham is moist with cream.
    
4. Slice into serving portions before servings.

Before we go on, I would like to wish everyone a Happy New Year!

I know it is a bit late and I would also like to apologize for not posting anything for so long but there is a reason for that…I was in the Philippines since the first week of December to attend our dear youngest sister, Cherry, and Jon’s wedding and only came back to Germany last Thursday.

I did make a line up of posts for December before I left. I thought I could make some for January while in the Philippines, but I guess, all the ruckus from the wedding prep to the wedding itself and then Christmas and New Year made it all but impossible for me to work.    

But now I am back with this yummy and super easy recipe for Mango Float I made for New Year’s eve as requested by my soon-to-be brother in law, King! (Yep, another reason to come back home this year).  

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I brought some mangoes (Kalabaw and Piko) from the Philippines (along with plantain bananas) to Germany just so I can write a post about it.

Real good mangoes like the Philippine mangoes are hard, if not impossible, to find here in Germany so they were on my priority list to bring.  And every grams and space of it in my luggage was worth it!

WHAT IS MANGO FLOAT?

Mango float is a popular dessert in the Philippines. It also goes by the names; Mango Royale or Crema de Mangga. A Filipino icebox cake made of graham crackers, all-purpose or whipped cream, sweetened condensed milk and ripe mangoes.

It is made by creating layers upon layers of graham, cream, and mangoes using a big square or rectangle dish. Normally served chilled or even frozen. It is then cut into smaller squares before serving.