BELIZEAN COLD CAKE

Ingredients:
2 Packs Marie Biscuit (Marias Gamesa)
4-6 Cans Nestle Cream (Media Crema
Nestle)
2 Large Cans Del Monte Fruit Cocktail
(Or a fruit cocktail of your choice)
White Sugar
Pyrex Dish or Glass Baking Container
Whipped Cream (Optional)
Maraschino Cherries (Topping)

Directions:
1. Drain all the juice from the Fruit cocktail into a separate container.
2. Pour the can of Nestle cream into a separate container and mix it with 1 to 1
teaspoons of sugar per can, depending on the sweetness level preferred.
Stir well until the sugar is dissolved.
3. Take one Marie Biscuit at a time and quickly dunk into the juice from the fruit
cocktail, and spread them side by side to form a layer at the bottom of your
Pyrex dish.
NOTE: DO NOT SOAK! Simply dip quickly and take it out. If you leave it too
long, the biscuits will get soggy.
4. Next, spread some fruit cocktail on top of the biscuits evenly. This is to ensure
that the following layer of biscuits will be as straight as possible.
5. With a spoon, spread the nestle cream on top of the fruit cocktail, just enough
to cover any spaces at the bottom of the Pyrex Dish and in between the
fruits.
6. Next, take your Marie Biscuits, quickly dunk them into the fruit cocktail juice
and form another layer on top of the creamed fruit.
7. Repeat the fruit and cream layer until ingredients are just about finished or
the top of the Pyrex dish has almost been reached.
8. To finish off the cake, place an even layer of Marie biscuits as the very top
layer, and simply coat it with the nestle cream.
9. You may add a layer of whipped cream on top if desired and garnish with
cherries at the very top.
10.Next, refrigerate your cold cake for at least 1 hour.
11.Cut as desired, serve!