FRUIT COCKTAIL FLOAT

Fruit Cocktail Float

Ingredients:
16 oz. (473 ml) cold heavy whipping cream
7.6 oz. (225 ml) table cream or all purpose cream
2 (15.25 oz.) cans of fruit cocktail
9 tablespoons condensed milk
12 pieces Graham crackers
8 to 10 pieces Maraschino cherries
3 tablespoons crushed Graham

Procedures:
Drain the fruit cocktail by pouring each can in a strainer. Set aside.

Prepare the whipping cream mixture by pouring the heavy whipping cream in a mixing bowl. Whisk in medium speed using an electric mixer. Set to high speed after 2 minutes and continue to whisk until soft peaks form (around 5 more minutes).

Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for 1 to 2 minutes.

Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.

Pour-in half of the whipping cream mixture. Spread.

Create another layer by adding half of the fruit cocktail. Spread.

Make another layer of Graham crackers. Top with the remaining heavy cream mixture.

Arrange the remaining fruit cocktail on top and add some cherries.

Sprinkle the crushed Graham on top.

Refrigerate for 3 to 5 hours. Serve.

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