Fruit Salad Refrigerator Cake Recipe (with Video)

Preparation of cream mixture
1. Drain the can of fruit cocktail and reserve the liquid.
2. In a bowl mix together the cream cheese, evaporated milk, buko pandan extract and pudding mix.
3. Mix well with a whisk or hand mixer.
4. Add the coconut flakes and Cool Whip, and gently fold it in until well incorporated.
Layering the cake
1. Line the bottom of your desired container with the crackers or cookies.
2. Brush it with the fruit cocktail liquid.
3. Then add a layer of the cream mixture.
4. Next, add some of the fruit cocktail. Keep in mind you want to have most of the fruit cocktail for the top layer.
5. Repeat the steps until you run out of the cream.
6. Tap the container a few times to remove any air pockets.
7. You can have as many layers as you like. Just remember the more layers of crackers/cookies, the more stable the cake will be when cutting and plating.
8. Cover the cake and place in the refrigerator for 24 hours.
Final step
1. Best served chilled.