Recipe for Dessert Tropicale

Ingredients for Dessert Tropicale:
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

Dessert Tropicale preparation instruction:
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.