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No-Bake Fruit Cocktail Graham Layer Cake

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

There's no need to turn on the oven for this fruit cocktail graham layer cake!

There's no need to turn on the oven for this fruit cocktail graham layer cake!

If you love sweet treats but don't know how to bake—or just don't feel like making something complicated—you'll love this easy-to-prepare fruit cocktail graham layer cake.

In this recipe, I'll be using canned products that are commonly available in Asian markets.

  • Kaong is the sweet, jelly-like fruit of the sugar palm tree.
  • Nata de coco, also known as coconut gel, is a jelly-like sweet made from fermented coconut water.
  • Angel Kremdensada is a two-in-one product that combines cream and condensed milk.

Ingredients

  • 1/4 cup nata de coco (green color)
  • 1/4 cup kaong (red color)
  • 1/4 cup pineapple tidbits
  • 2 cups fruit cocktail
  • 1 (410 ml) can Angel Kremdensada
  • 3 (370 ml) pouches Nestle all-purpose cream
  • 250 grams graham cracker
  • 1/2 cup evaporated milk
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Utensils

  • 3 large bowls
  • 1 medium bowl
  • 1 large plate
  • wire whisk
  • chopping board
  • knife
  • hand mixer or stand mixer (optional)
  • strainer
  • spatula
  • baking pan (small or medium)

Cook Time

Prep timeReady inYields

30 min

30 min

4 to 6 servings

Instructions

  1. Chill the Angel Kremdensada, Nestle All-Purpose Cream, mixing bowl, and wire whisk for at least 4 hours.
  2. While waiting, drain the syrup from the fruit cocktail, pineapple tidbits, kaong, and nata de coco in a bowl. Mix well and place in the refrigerator until use.
  3. Once the Nestle All-Purpose Cream has been chilled for 4 hours, cream until it holds stiff peaks.
  4. Make a thin lining of the whipped cream (from step 3) in the bottom of the baking pan to hold the first layer of graham cracker.
  5. Quickly dip each piece of graham cracker in evaporated milk to soften it before placing it on top of the whipped cream layer.
  6. Top the graham cracker layer with a layer of the mixture of fruit cocktail, pineapple tidbits, kaong, and nata de coco.
  7. Repeat the layers: whipped cream, graham crackers, and fruit mixture. (Note: The number of layers depends on the size of the baking pan. Simply fill the pan up to its rim.)
  8. Cover the baking pan with plastic wrap or aluminum foil and refrigerate until firm.

Tips and Techniques

  • Make sure to chill the Angel Kremdensada and Nestle All-Purpose Cream before using. This will result in a better texture.
  • Chill the mixing bowl and wire whisk before beating the cream to ensure that the cream stays cold throughout the beating process.
  • If there are any big chunks in the fruit cocktail, pineapple tidbits, or kaong, I recommend chopping them to make them smaller.
  • If you can't find Angel Kremdensada, you can make your own by combining 125 ml of all-purpose cream and 190 grams of condensed milk.
  • Adjust the amount of condensed milk for a sweeter version of this cake.
  • Instead of evaporated milk, you can dip the graham crackers in plain water or the reserved syrup from the fruit cocktail, pineapple tidbits, kaong, and nata de coco. Using the syrup will increase the sweetness of the cake.
No-bake fruit cocktail graham layer cake, ready to serve!

No-bake fruit cocktail graham layer cake, ready to serve!

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