Follow these steps for perfect results
gelatin
water
warm
ponche crema
condensed milk
evaporated milk
fruit cocktail
drained
trifle cookie
optional
Soften gelatin in warm water until transparent.
Combine Ponche Crema, evaporated milk, and condensed milk in a large bowl.
Add the dissolved gelatin to the milk mixture and stir well.
Gently fold in the drained fruit cocktail.
Grease a Pyrex bowl with vegetable oil.
Pour the mixture into the greased bowl.
Arrange trifle cookies on top (optional).
Refrigerate for at least 4 hours, or until firm.
Loosen the edges with a knife.
Invert onto a pie plate to serve.
Expert advice for the best results
For a firmer set, use slightly more gelatin.
Adjust the sweetness by adding less or more condensed milk.
Garnish with a sprinkle of cinnamon or nutmeg before serving.
Everything you need to know before you start
10 minutes
Yes, can be made a day in advance.
Serve chilled, garnished with fresh fruit or a dollop of whipped cream.
Serve cold.
Cut into squares or wedges.
Garnish with whipped cream and fruit.
Enhances the sweetness and fruitiness.
Discover the story behind this recipe
Popular Christmas dessert in Venezuela.
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