Recipe's | Appetizers | Dessert Tropicale

How to Cook Dessert Tropicale:

Dessert Tropicale Ingredients:

1 pack (250 ml) all-purpose cream 1/4 cup sweetened condensed milk 5 pcs graham crackers 8 pcs broas (lady fingers) 1 can (234 g) DEL MONTE Fresh Cut Sliced Pineapple, drained and each cut into 2 pcs (reserve syrup) 1 small (175 g) ripe mango, sliced into wedges 1-1/2 tsp unflavored gelatin

Directions:

1 COMBINE cream and milk. Mix well. Cover bottom of square pan (7"x7") or round pan (9") with graham crackers. Spread 1/3 cup of cream-milk mixture then cover with a layer of broas. Spread the remaining cream mixture. Arrange DEL MONTE Fresh Cut Sliced Pineapple and mango slices on top. Cover and chill. 2 HEAT pineapple syrup. Stir in gelatin until dissolved. Cool until thick. Pour over chilled cake. Chill until gelatin is set.