Wednesday, September 15, 2010

Fruit Pandan Ice Cream Salad

Fruit Pandan Ice Cream Salad


2 pc buko meat, cut into 1" squares (reserve 1 to 1 1/4 cups buko water)
4 pc pandan leaves
3 tbsp sugar
1 can DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 envelope unflavored gelatin, dissolved in 2 tbsp fruit cocktail syrup
8 drops green food color
1 pack DEL MONTE All Purpose Créme
2 1/2 cups macapuno ice cream, partially thawed
2 tbsp condensed milk


1. SIMMER buko water (covered) with pandan leaves for 5 minutes. Turn of heat. Remove pandan and add sugar and gelatine mixture. Stir until dissolved. Add food color. Pour into 5"x8" pan and chill until set. Cut into cubes. Chill.

2. BLEND DEL MONTE All purpose Creme with ice cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatine. Freeze overnight or for 5 hours if you want it partially frozen.

3. Serve and Enjoy!



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