Ingredients: layered cookie and cake
3 pc ((80-100 g)) raisin bread, cut into 1/2" cubes
1 can ((439g)) Fruit Cocktail, drained
1 tbsp (-) brown sugar, -
1/2 cup (-)all-purpose cream, chilled
1 tbsp (-)sugar, -
1/8 tsp (-)vanilla extract, (optional)
3-4 pc (-)chocolate cookies, crushed (without cream filling)
1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.
2. SPREAD half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.
3. LAYER with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.