My dad asked me if I could come up with a quick and easy recipe for Crema de Fruta so he could try his hand at making it. He's gotten the baking bug recently and wanted to start out with some simple recipes first then work his way up to more challenging ones. So I experimented with a few ingredients and came up with an incredibly effortless version.
As I mentioned on a previous post, crema de fruta is a Filipino dessert that is very popular around the holidays. The traditional version that I posted last year was made with sponge cake and stirred custard. This quick and easy version that I created for my dad is made with vanilla cake mix and instant vanilla pudding mix. Yes, you read that right. Now how can you get any simpler than that?
A lot of my friends and family have quickly embraced this easy recipe because it's pretty much foolproof to make. I have a feeling a lot of them will be making this for their family gatherings in the next couple of weeks. The best part about this recipe is that it will fill two party trays. Hooray!
Happy Holidays Everyone!
Quick and Easy Crema de Fruta
Makes about 24 servings
Allergy note: contains eggs, wheat and dairy
cake:
1 box white cake mix
1 cup milk
1 cup oil
4 large eggs
crema:
2 boxes Jello instant vanilla pudding mix
3 cups milk
2 cups whipping cream
fruta:
2 envelopes Knox unflavored gelatin (1/4 ounce each)
1/2 cup water
2 30-oz. cans fruit cocktail in heavy syrup (DO NOT drain the syrup)
cake:
Mix together cake mix, milk, oil and eggs. Pour into two rectangular aluminum pans and bake at 350 degrees F for 30 minutes or until a toothpick inserted in the center comes out clean. Set aside to cool.
crema:
Using an electric mixer, whisk together instant pudding mix, milk and whipping cream together until thickened. Pour over cake and spread evenly.
fruta:
Sprinkle the unflavored gelatin over the water. Let the gelatin absorb the water and expand. Microwave for 30 seconds to 1 minute until the gelatin melts. Mix into the fruit cocktail and pour over the crema.
Refrigerate for at least 2 hours before serving.
