Ingredients: tropical blast cake
1 can (439 g) Fruit Cocktail, drained (reserve syrup)
1 bag (20 pc) round milk biscuits
1 tbsp all-purpose flour
1/4 cup evaporated milk
1/4 cup sugar
2 tbsp butter or margarine
1 pc egg, lightly beaten
fruit cocktail syrup
1/2 cup all-purpose cream, chilled
1. CREAM FILLING: Dissolve flour in milk until smooth. Combine with sugar, margarine, eggs and fruit cocktail syrup. Cook over low heat with continuous stirring for 25 minutes (or until mixture coats the spoon). Cool slightly then add all-purpose cream. Blend well.
2. CRUSH 9 pieces biscuits in mortar and pestle or food processor to make 2/3 cup crumbs. Layer remaining biscuits in 8” x 8” pan. Top with DEL MONTE Fiesta Fruit Cocktail. Pour cream filling. Sprinkle crumbs on top. Cover and chill overnight.