Gelantine a La Ponche Crema

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READY IN: 4hrs 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 6
    tablespoons gelatin
  • 12
    cup water
  • 4
    cups of ponche crema
  • 3
    (16 ounce) cans condensed milk
  • 4
    (16 ounce) cans evaporated milk
  • 2
    (16 ounce) cans fruit cocktail, drained
  • trifle cookie (optional)
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DIRECTIONS

  • Put the gelatin in half a cup of warm water, stir until transparent.
  • Mix the ponche crema together with the evaporated and condensed milk.
  • Add the gelatin and stir the mixture.
  • Combine the fruit cocktail, with the ponche crema mix.
  • Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
  • Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
  • Topple the cake on a pie plate and serve.
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