Ingredients
·
1 ½ cups Graham Cracker (crumbs,
for crust)
·
1/3 cup Unsalted Butter
(melted, for crust)
·
1 tbsp Brown Sugar (for
crust)
·
½ tsp Ground Cinnamon (for crust)
·
1 ½ tbsp Unflavored Gelatin (for
filling)
·
1/3 cup Fruit Cocktail Syrup
(for filling)
·
1 pack (250 ml) All-Purpose Cream (chilled, for
filling)
·
¼ cup Sugar (for filling)
·
1 tsp Vanilla Extract (for filling)
·
1 pack (225 g) Cream Cheese (softened,
for filling)
·
2 tbsp Sugar (for topping)
·
1 tbsp Cornstarch (dissolved in 5 tbsp fruit cocktail syrup,
for topping)
·
1 can (832 grams) Del Monte
·
Fiesta Fruit Cocktail (drained , reserve syrup, for
topping)
Cooking Instructions:
1.
Crust: Combine ingredients for crust. Mix well.
Press evenly on the bottom of a 9” loose bottom tin pan or pie plate.
Cover and freeze for 30 minutes.
2.
Filling: Combine gelatin and fruit cocktail syrup.
Heat over low fire until gelatin is dissolved. Add ¼ cup sugar
and vanilla extract. Set aside.
3.
Topping: Heat cornstarch mixture over low heat with
constant stirring until thick. Add 2 tablespoons of sugar and continue
stirring for 1 minute. Stir in DEL MONTE Fiesta Fruit
Cocktail. Set aside.
4.
Beat cream cheese until smooth and fluffy.
Gradually, beat in all-purpose cream until well-blended. Add gelatin
mixture gradually while continuously beating. Fold in 1 cup of
DEL MONTE Fiesta Fruit Cocktail mixture. Pour over crust. Chill until set. Top with
remaining DEL MONTE Fiesta FruitCocktail.