- 439 g fruit cocktail, drained, reserve syrup
- 20 white biscuit bottom
- 1 tablespoon flour
- 1⁄4 cup evaporated milk
- 1⁄4 cup Equal sugar substitute
- 2 tablespoons butter
- 1 egg, lightly beaten
- 1⁄2 cup cream, chilled
Directions See How It's Made
- Cream Filling: Dissolve flour in milk until smooth. Combine with sugar, butter, egg 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. Set aside.
- Crush 9 pieces biscuits in mortar and pestle or food processor to make 2/3 cup crumbs. Layer remaining biscuits in an 8x8 inch pan. Top with Fruit Cocktail. Pour cream filling. Sprinkle crumbs on top. Cover and chill overnight.