Gelantine A La Ponche Crema

1. 1

   Put the gelatin in half a cup of warm water, stir until transparent.

2. 2

   Mix the ponche crema together with the evaporated and condensed milk.

3. 3

   Add the gelatin and stir the mixture.

4. 4

   Combine the fruit cocktail, with the ponche crema mix.

5. 5

   Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.

6. 6

   Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.

7. 7

   Topple the cake on a pie plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.