FRUIT COCKTAIL GRAHAM FLOAT

FRUIT COCKTAIL GRAHAM FLOAT

Fruit Cocktail Graham Float with delicious layers of sweetened cream, graham crackers, and fruit cocktail is the perfect dessert for all occasions. This refrigerator cake is so easy to make and is sure to be a crowd favorite!

We went on a two-week trip to Northern California last holiday season and I wasn’t able to work on Christmas recipes on time. In fact, I posted this fruit cocktail graham float last year a day before Christmas Eve which was, of course, a bit late.

This icebox cake needs a good few hours to set in the refrigerator, I doubt you guys were able to make it in time for Noche Buena. Ugh, such a shame because it’s so, so, so yummy!

I am reposting the recipe today with brand new photos to give it the limelight it deserves. With delicious layers of graham crackers, sweetened cream, and fruit cocktail, this fiesta float is an amazing dessert to ring in the holidays.

But although no-bake graham cake is traditionally served on Christmas, it is also the perfect sweet treat to make during hot summer months when you don’t care to have the oven on. Don’t let the lack of a special holiday keep you from enjoying this scrumptious dessert, it’s a fabulous addition to any meal year round!

It’s simple to make and with only 4 ingredients, the hardest part of putting it together is waiting for it to set. All the work it takes is whipping the cream to double volume and then layering the ingredients in a baking dish. Easy peasy.

Tips on How to Make Fruit Cocktail Graham Float:

  • Use a square baking dish that is deep enough for the multiple layers plus at least 1 inch of headspace so the top cream layer doesn’t stick to the film when covered.
  • Make sure to drain the canned fruit very well to keep the extra liquid from seeping into the cake.
  • I used Nestle’s all-purpose cream but heavy cream will work as well.  Make sure the cream has at least 30%milk fat content for sturdy foam and better peaks.
  • For maximum volume, chill the cream and condensed milk until very cold. You can also chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
  • You can swap the graham crackers with broas (lady fingers) or digestive biscuits if you like.
  • Want to try another fruit? Canned peaches, sliced fresh strawberries or mangoesare delicious alternatives!
  • Use a square baking dish that is deep enough for the multiple layers plus at least 1 inch of headspace so the top cream layer doesn’t stick to the film when covered.
  • Make sure to drain the canned fruit very well to keep the extra liquid from seeping into the cake.
  • I used Nestle’s all-purpose cream but heavy cream will work as well.  Make sure the cream has at least 30%milk fat content for sturdy foam and better peaks.
  • For maximum volume, chill the cream and condensed milk until very cold. You can also chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
  • You can swap the graham crackers with broas (lady fingers) or digestive biscuits if you like.
  • Want to try another fruit? Canned peaches, sliced fresh strawberries or mangoesare delicious alternatives!

Fruit Cocktail Float is a quick and easy dessert dish that you can whip-up anytime. It does not involve baking and it is so easy to make. I recommend this dish for beginners because of its simplicity. You should be able to make this dish without any issues as long as you follow our step by step recipe.

Fruit cocktail float won’t be complete without canned fruit cocktail. I have to add Maraschino cherries because I noticed that most brands of canned fruit cocktail do not contain much cherries, contrary to the graphic displayed on the can. Sometimes, I think that it is deceiving to consumers, but this post is all about the recipe, so I will forget about my whining for now.

Note that I am using “heavy” whipping cream for this recipe. You will get better results if you follow the exact ingredients listed below. Regular whipping cream (not heavy) can still be used though, if heavy whipping cream is not available.

Use any brand of Graham crackers. You will need to crush a piece or two of them though and sprinkle on top later on. It is best to refrigerate longer for best results. If you want this to have the texture of ice cream sandwich, I suggest that you place it in the freezer for 2 to 3 hours before serving.

Try this Fruit Cocktail Float recipe. Let me know what you think.

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