GOLDEN BANANA ROLLS 6 pc ripe saba banana, peeled 12 pc lumpia wrappers, each piece cut into 2 1 cup brown

sugar 2 pc pandan leaves 1 can (234 g) DEL MONTE Pineapple Chunks 1/4 cup margarine

1. SLICE each banana lengthwise into 4. WRAP each slice in lumpia wrapper and fry until golden brown. Drain on paper towels. Set aside. 2. MIX sugar, 1 cup water and pandan leaves. Cook for 20 minutes. Add DEL MONTE Pineapple Chunks and simmer uncovered until thick. 3. ADD margarine and pour over fried banana rolls just before serving.

FIESTA FLOAT 200 g (200 g) graham crackers 2 packs DEL MONTE All Purpose Crme, refrigerated 168 ml sweetened condensed milk 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained 1. ARRANGE pieces of graham crackers to cover bottom of an 8"x8" or similar pan. 2. MIX DEL MONTE All-Purpose Crme and milk. Spread a portion on top of graham cra ckers. Arrange a portion of DEL MONTE Fiesta Fruit Cocktail over cream. Repeat l ayering using the remaining graham, cream mixture and fruits. 3. COVER and refrigerate for a few hours or overnight. Slice and serve.

FIESTA ICE CREAM SANDWICH 2 packs (400 g) vanilla or chocolate wafers 1 pint (238 g) vanilla ice cream 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained and chopped 1. LINE a 7" x 7" pan with foil. Cover bottom of pan with a single layer of wafe rs. 2. SPREAD half of ice cream to cover the wafers. Top evenly with chopped DEL MON TE Fiesta Fruit Cocktail. Cover and freeze for about an hour. Freeze remaining i ce cream. 3. AFTER an hour, spread the remaining ice cream on top of fruit then cover with

remaining wafers. Freeze again until firm. Cut into servings portions and wrap in foil. Freeze until ready to serve.

NO BAKE FRUITY CHEESECAKE crust 1 1/2 cups (145.5 g) graham crackers crumbs 1/3 cup (75 g) butter, melted 1 tbsp (13.2 g) brown sugar 1/2 tsp (1 g) cinnamon, ground filling 1 1/2 tbsp (14.25 g) unflavored gelatin 1/3 cup (81.66 g) fruit cocktail syrup 1 pack (248 g) DEL MONTE All-Purpose Crme, chilled 1/4 cup (56 g) sugar 1 tsp (4.5 g) vanilla extract 1 pack (225 g) cream cheese, softened topping 2 tbsp (30 g) sugar 1 tbsp (9 g) cornstarch, dissolved in 5 tbsp fruit cocktail syrup 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) strawberry jam & syrup, optional 1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom ti n pan or pie plate. Cover and freeze for 30 minutes. 2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until g elatin is dissolved. Add sugar and vanilla. Set aside. 3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until t hick for 1 minute. Stir in DEL MONTE Fiesta Fruit Cocktail. Set aside. 4. BEAT cream cheese until smooth and fluffy. Gradually, beat in DEL MONTE All-P urpose Creme until well blended. Add gelatin mixture gradually while continuousl y beating. Fold in 1 cup of DEL MONTE Fiesta Fruit Cocktail mixture. Pour over c rust. Chill until set. Top with remaining DEL MONTE Fiesta Fruit Cocktail.

PINE FILLED MERINGUE FILLING 1 can (439 g) DEL MONTE Crushed Pineapple, drained (reserve syrup) 3/4 cup sugar 1/3 cup pineapple syrup MERINGUE 1 tsp baking powder 1-1/2 cups white sugar 3 pc egg whites 1/2 tsp vanilla extract

1. PREHEAT oven at 275F. Grease jelly roll pan. Set aside. 2. FILLING: Combine all ingredients. Cook until dry. Set aside. 3. MERINGUE: Combine baking powder and sugar. Set aside. Beat egg whites. Add su gar mixture gradually. Stir in vanilla. Continue beating until stiff peaks form. Put in pastry bag and pipe into pan with a hollow space at the middle. Spoon ea ch meringue with one teaspoon filling . Bake for 20 minutes or until dry. Cool o n wire rack. If desired, garnish with red kaong or cherries.

FRITED LECHE FLAN FLAN 4 pc eggs, lightly beaten 1/2 cup evaporated milk 1/2 cup sweetened condensed milk 2 tbsp sugar 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained CARAMEL 3/4 cup sugar 3 tbsp water

1. CARAMEL: Cook sugar and water over medium heat with occasional stirring until sugar caramelizes. Pour into 8 individual molds (1/2 cup capacity). Set aside. 2. FLAN: Combine first 4 ingredients. Beat well. Strain. Pour mixture into prepa red molds half full. Spread 2 tablespoons of DEL MONTE Fiesta Fruit Cocktail on each mold. Cover with wax paper or foil and steam for 40 minutes. Cool, then chi ll. Unmold and serve.

PINE CHOCO REVEL BARS 2/3 cup margarine, softened 1 cup brown sugar 1 pc egg 3/4 tsp vanilla extract 1-1/4 cups all-purpose flour 3/4 tsp baking soda 1 cup oatmeal 1 tbsp cashew nuts or walnut, chopped 100 g semi-sweet chocolate, grated 1/2 cup sweetened condensed milk 1 can (234 g) DEL MONTE Crushed Pineapple, drained

1. PREHEAT oven to 350F. Grease a 7 x7 pan. Set aside. 2. CREAM margarine and brown sugar. Add egg, beating well after addition. Add va

nilla. Set aside. 3. COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold i n oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread Del Monte Crushed Pineapple over crust (oatmeal mixture). Set aside. 4. MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portion s. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 min utes. Cool and chill for 3 hours. Cut into bars. TIP: Use improvised double boil er by placing a heatproof bowl over the pan of simmering water. Place chocolate onto bowl and stir to melt.

TROPICAL BLAST 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 bag (20 pc) round milk biscuits CREAM FILLING 1 tbsp all-purpose flour 1/4 cup evaporated milk 1/4 cup sugar 2 tbsp butter or margarine 1 pc egg, lightly beaten fruit cocktail syrup 1/2 cup all-purpose cream, chilled

1. CREAM FILLING: Dissolve flour in milk until smooth. Combine with sugar, marga rine, eggs and fruit cocktail syrup. Cook over low heat with continuous stirring for 25 minutes (or until mixture coats the spoon). Cool slightly then add all-p urpose cream. Blend well. 2. CRUSH 9 pieces biscuits in mortar and pestle or food processor to make 2/3 cu p crumbs. Layer remaining biscuits in 8 x 8 pan. Top with DEL MONTE Fiesta Fruit C ocktail. Pour cream filling. Sprinkle crumbs on top. Cover and chill overnight.

PINEAPPLE UPSIDE DOWN MOLD 1 can (439 g) DEL MONTE Sliced Pineapple, drained (reserve syrup) 1 tbsp toasted cashew nuts, chopped 1/4 cup sweetened red kaong (optional) 1 tbsp calamansi juice 3/4 cup sugar 2 envelopes (7g each) unflavored gelatin, dissolved in 1/4 cup cold water 3 pc eggs, separated 1/3 cup all-purpose cream

1. ARRANGE DEL MONTE Fresh Cut Sliced Pineapple, cashew nuts and kaong at the bo ttom of desired gelatin mold. Set aside. 2. COMBINE calamansi juice, sugar, 1/2 tsp iodized fine salt and pineapple syrup . Cook until sugar is dissolved. Add gelatin, then stir to dissolve completely.

Set aside. 3. BEAT egg yolks. Add gelatin mixture. Cook over low heat with continuous stirr ing for 4-5 minutes. Beat egg whites until stiff, then add to egg yolk mixture. Remove from flame. Cool slightly then add cream. Blend well. Pour into prepared mold. Cool then chill until set. Unmold and slice.

LECHE GULAMAN 1 bar yellow gulaman, shredded 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (add water to syrup to make 1-1/2 cups) 2/3 cup (149.3 g) sugar 1 tsp (4.5 g) vanilla extract 3/4 cup (191.25 g) evaporated milk 3 pc (150 g) eggs 1/2 cup (112 g) sugar ( for caramelized sugar)

1. CARAMELIZE sugar in pan. Divide into 3 llanera/molds. Spread 3/4 of fruit coc ktail at the bottom of molds. Set aside.

2. DISSOLVE gulaman and sugar in syrup-water mixture. Boil until gulaman has dis solved, then strain. Return the liquid into pan. Keep it warm.

3. IN a bowl using wire whisk, beat eggs until creamy. Strain on bowl.

4. STIR in milk and vanilla. Mix with gulaman. Cook over low heat with constant stirring for 5 minutes.

5. ADD remaining DEL MONTE Fiesta Fruit Cocktail. Pour into prepared molds with caramelized sugar. Cover and chill until set.

ICE BOX CAKE CRUST 2 tbsp sugar 1/2 cup ground cashew nuts 3 pc egg whites 1/3 cup sugar CREAM FILLING 3 pc egg whites 1/3 cup sugar

1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained 3/4 cup butter, cut into cubes and chilled

1. PREHEAT oven to 280F. Grease and flour the back of two jelly roll pans or meta l utility pans. Set aside. 2. CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites an d remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. SPREAD/PIPE into prepared pans to form into 7 x7 squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs. 3. CREAM FILLING: Combine sugar and egg whites in a bowl and place over simmerin g water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consisten cy is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cockt ail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mix ture into two. 4. TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then an other layer crust. Cover top of cake with remaining cream filling. Chill for 3 h ours. Sprinkle with crust crumbs. Garnish if desired.

FIESTA GULAMAN CRUNCH 3/4 cup pinipig 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 4 bars gulaman (green, red, yellow, orange), separately shredded 1 cup sugar 1-1/2 cups coconut milk, mixed with 3 tbsp sugar

1. HEAT 1/4 cup oil. Stir-fry pinipig until puffed. Drain on paper towel. Set as ide. 2. COMBINE fruit cocktail syrup with 6 cups water and sugar. Divide into 4. COOK each gulaman bar separately by boiling in this mixture. Stir until gulam an is dissolved. Strain and pour into individual square pan (7 x 7 ). Chill until s et. Cut into squares. 3. HEAT coconut milk mixture over low flame for 3 minutes, stirring continuously . Cool then chill. Arrange alternate layers of gulaman, pinipig and DEL MONTE Fi esta Fruit Cocktail in individual serving cups. Add 2 tbsp coconut milk and crus hed ice. Top with pinipig.

FRUIT COCKTAIL BROWNIES 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup) 2/3 cup (150 g) butter or margarine 3/4 cup (63 g) cocoa powder 2 cups (448 g) sugar 4 pcs (120 g) eggs 1 tsp (4.5 g) vanilla extract 1 1/4 cups (162.5 g) all-purpose flour 1 tsp (4 g) baking powder 1 tsp (7 g) iodized fine salt 1/2 cup (76.5 g) cashew nuts 1. PRE heat oven at 350F. Melt butter in a saucepan over low heat. Add cocoa. Sti r to dissolve. Remove from heat. 2. ADD sugar, eggs, vanilla and reserved fruit cocktail syrup. Stir in flour, ba king powder and salt. Blend thoroughly. 3. ADD DEL MONTE Fiesta Fruit Cocktail and nuts. Spread in greased 13" x 9" pan. Bake for 45 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Cut into bars.

LAYERED COOKIE & CAKE 3 pc ((80-100 g)) raisin bread, cut into 1/2" cubes 1 can ((439g)) DEL MONTE Fiesta Fruit Cocktail, drained 1 tbsp (-) brown sugar, CHOCOLATE CREAM 1/2 cup (-) all-purpose cream, chilled 1 tbsp (-) sugar, 1/8 tsp (-) vanilla extract, (optional) 3-4 pc (-) chocolate cookies, crushed (without cream filling)

1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost d ouble in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. S et aside. 2. SPREAD half of bread cubes on an 8"x5" pan. Add half of DEL MONTE Fruit Cockt ail. Sprinkle with brown sugar and cover with half of cream mixture. 3. LAYER with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.

PINE ORANGE SQUARES CRUST 1 cup graham cracker crumbs

2 tbsp brown sugar 1/4 cup butter or margarine, melted 1 tsp ground cinnamon FILLING 1/2 tbsp unflavored gelatin 1 can (439 g) DEL MONTE Crushed Pineapple, drained (reserve syrup) 1/4 cup cream cheese, softened 1/2 cup all-purpose cream, chilled 1/4 cup sugar 1 tbsp orange marmalade TOPPING 1 tbsp pineapple syrup 1/4 cup orange marmalade

1. CRUST: Combine all ingredients. Pat mixture on bottom of square pan (7 ver and freeze for 10 minutes.

x 7 ). Co

2. FILLING: Dissolve gelatin in 1/4 cup pineapple syrup. Heat until dissolved. S et aside. Beat cream cheese until smooth. Add all-purpose cream gradually and mi x until well-blended. Stir in gelatin and sugar. Fold in DEL MONTE Fresh Cut Cru shed Pineapple and orange marmalade. Pour over prepared crust. Chill until set. 3. TOPPING: Mix until well-blended. Spread on top of pineapple squares.

MANGO SUPREME 4 pc (50 g) medium shrimps 3/4 kg ripe mango 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 3 tbsp mayonnaise 1 tbsp sweetend condensed milk 1. Cook SHRIMPS in 1/4 cup fruit cocktail syrup for 5 minutes. Remove shells and cut into small pieces. 2. Cut mango into cubes and soak in remaining fruit coc ktail syrup for 5 minutes. Drain. Combine with DEL MONTE Fiesta Fruit Cocktail, shrimps, mayonnaise and condensed milk. 3. Blend well. Chill until ready to ser ve.

ICE PASSION PEARLS 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 c cooked big sago (green or white) crushed ice

1. SIMMER sago in fruit cocktail syrup for 2 minutes. Cool. Add DEL MONTE Fiesta Fruit Cocktail and crushed ice.

FIESTA CREAMY GELATIN 1 can (432 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 5 cups water 3 bars (32 g) white or colored gulaman, shredded 1/2 cup (127.5 g) evaporated milk 3/4 cup + 2 tbsp (198 g) sugar

1. BOIL water then add gulaman. Cover and simmer for 3 minutes.

2. STARIN into bowl. Add sugar, fruit cocktail syrup and milk. Stir.

3. POUR into desired mold or individual mold. Allow to cool slightly.

4. SPREAD DEL MONTE Fiesta Fruit Cocktail over gulaman. Cover and chill until se t. Serve cold.

GOLDEN CUPCAKE cupcake 2 1/2 cups (325 g) all-purpose flour 2 tsp (12 g) baking soda 1 tbsp (5 g) ground cinnamon 1/2 tsp (3.5 g) iodized fine salt 4 pcs (120 g) eggs 1 3/4 cups (392 g) sugar 1 1/4 cups (350 g) mayonnaise 2 cups (150 g) carrots, finely grated 1/2 cup (40 g) desiccated coconut 1 cup (153 g) roasted cashew nuts, coarsely chopped 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail muffin cups cream frosting 1/3 cup (66.66 g) cream cheese, softened 1/4 cup (56.25 g) butter, softened 3/4 cup (93.75 g) confectioner's sugar 1. PRE heat oven at 350F. Line two regular muffin pans with muffin cups. Set asid e. 2. CUPCAKE: Mix first 4 ingredients. Combine cup of this mixture into fruit cock tail. Set aside. In a bowl, combine eggs, sugar and mayonnaise. Beat until well blended. Add flour mixture in three batches, beating after each addition. Stir i n remaining ingredients including DEL MONTE Fiesta Fruit Cocktail. Pour by cup b

atter into prepared pans. Bake for 30-35 minutes. Remove from pan and cool on wi re rack. 3. FROSTING: Cream butter and cream cheese until smooth. Add sugar. Mix well. Sp read on cupcake, then sprinkle with nuts if desired.

CATHEDRAL WINDOW 1 can (850 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) green gelatin 2 pcs (60 g) pandan leaves 2 1/2 tsp (7.5 g) unflavored gelatin, dissolved in 2 tbsp water 1 tbsp (15 g) sugar green food coloring orange gelatin 1 cup (245 g) fruit cocktail syrup 1 pack (7 g) unflavored gelatin, dissolved in cup cold water orange food coloring cream gelatin 1 pack (248 g) DEL MONTE All-Purpose Crme 3-4 tbsp (69 g) condensed milk 1 tsp (4.5 g) vanilla extract 1 1/2 envelopes (10.5 g) unflavored gelatin, dissolved in cup water 1. GREEN gelatin: Boil pandan leaves in 1 cup water for 5 minutes. Remove pandan . Add gelatin mixture and sugar, stir until dissolved. Add green food coloring, until desired color is achieved. Pour into small loaf pan. Chill until set. Cut into cubes. 2. ORANGE gelatin: Heat gelatin mixture until dissolved. Remove from flame. Add fruit cocktail syrup and food coloring. Pour in pan and chill until set. Cut int o cubes. 3. CREAM gelatin: Heat gelatin mixture until dissolved. Remove from flame. Add v anilla, milk and DEL MONTE All Purpose Creme. Blend well. Pour into pan and chil l until set. Cut into cubes. 4. IN a clear bowl or individual cups, arrange layer of DEL MONTE Fiesta Fruit C ocktail, gelatin, cream gelatin and fruits on top. Chill until ready to serve. S erve with whipped cream if desired.

FRUITOFFEE PIE 1 can (374 g) condensed milk crust 2 3/4 cups (250 g) graham crackers crumbs 1/2 cup (112.5 g) butter, softened 1/2 tsp (1 g) cinnamon, ground cream topping 1 pack (248 g) DEL MONTE All-Purpose Crme, chilled chocolate shavings, garnish (optional)

filling 1 can (439 g) 2 pc (300 g) 2 tbsp (24 g)

DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) cavendish banana roasted cashew nuts or walnuts

1. REMOVE label from condensed milk. Place the unopened tin of milk in deep pot and fill with water to completely immerse the can. Boil for 2 hours and 15 minut es, adding more water if needed. Remove from pot and allow to cool before openin g. 2. COMBINE ingredients for crust. Press into 9" loose bottom tin pan or pie plat e. Chill for 1 hour. 3. DRAIN banana. Arrange together with DEL MONTE Fiesta Fruit Cocktail and nuts over prepared crust. Drizzle with cooked condensed milk (toffee). Chill for anot her 15 minutes. 4. BEAD DEL MONTE All-Purpose Creme until fluffy. spoon over pie. Spread with ch ocolate shavings if desired. Chill before serving.

FRUIT PANDAN ICE CREAM SALAD 2-3 pcs (90 g) 1 can (439 g) 3/4 cup (90 g) 1 pc (535 g) 1 cup (245 g) 1 1/2 cups (369 1/2 cup (149 g) 1/4 cup water pandan leaves DEL MONTE Fiesta Fruit Cocktail, drained (reserve 2 tbsp syrup) cornstarch, dissolved in buko water buko, shredded (reserve buko water) thick coconut milk g) buko water condensed milk

1. SIMMER buko water (covered) with pandan leaves for 5 minutes. Turn of heat. R emove pandan and add sugar and gelatine mixture. Stir until dissolved. Add food color. Pour into 5"x8" pan and chill until set. Cut into cubes. Chill.

2. BLEND DEL MONTE All purpose Creme with ice cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatine. Freeze over night or for 5 hours if you want it partially frozen.

HOMEMADE ICE CREAM 1 can (218 g) sweetened condensed milk 2-4 tbsp (81.6 g) strawberry syrup/chocolate syrup/mango nectar 2 cups (552 g) all-purpose cream, chilled 1 cup (63 g) mini marshmallows 1/2 cup (166 g) honey roasted peanuts 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained and chopped

1. COMBINE milk and syrup of choice. Mix well. Set aside. 2. USING wire whisk or electric mixer, beat cream until stiff. Fold in the milk mixture, marshmallows, peanuts and chopped DEL MONTE Fiesta Fruit Cocktail. 3. FREEZE for 5 hours or until firm.

LAYERED FRUIT SWIRL 0.5 c sugar 2 tsp cornstarch 2 packs (250 mL packs each) all-purpose cream 1 tsp vanilla extract 4 pc eggyolks 6 pc (20 g each) ready-made cupcakes, assorted flavors 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 1 tbsp confectioner's sugar

1. IN a saucepan, combine sugar, all-purpose cream, cornstarch and vanilla. Mix well. Bring to a boil, and set aside.

2. WHISK egg yolks in a mixing bowl. Slowly add the cream mixture while mixing u ntil it's well blended. Cook in a doule boiler until thick. Set aside.

3. SLICE each cupcake into three. Drizzle with fruit cocktail syrup. Arrange in alternate layers on each serving glass: slice of cupcake, DEL MONTE Fiesta Fruit Cocktail, cream mixture, then cupcake, fruit, cream and cupcake on top.

4. SPRINKLE confectioner's sugar on top. Chill until ready to serve.

CHOCO CHEESE BITES 1/2 c (110 g) 1 tbsp (18 g) 1 can (439 g) 3 packs (137 g 3 tbsp (45 g) creem cheese, softened all-purpose cream DEL MONTE Fiesta Fruit Cocktail, drained each) chocolate cream-filled cookies, reserve cream filling sprinkles

1. MIX cream cheese to soften, then add all-purpose cream and cookie filling. Mi x well. Fold in DEL MONTE Fiesta Fruit Cocktail. Chill for 30 minutes.

2. TOP each cookie with 1 tablespoon of mixture. Cover with another cookie to ma ke a sandwich. Dredge sides of cookie sandwich in sprinkles.

3. PLACE inside the chiller and let cool for 30 minutes before serving.

FIESTA PANDAN SALAD 1 pc (114 g) buko, meat, shredded, reserve 1 cup (246 g) buko water 3 pc (9 g) pandan leaves 6-7 drops green food color 3 tbsp (45 g) sugar 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail 2-1/4 tsp (6.75 g) unflavored gelatin 1/4 cup (32 g) evaporated milk 3/4 cup (207 g) all-purpose cream 1/3 cup (99.33 g) sweetened condensed milk 1/2 cup (86 g) sweetened kaong 1. COMBINE buko water and pandan leaves in pan. Cover and simmer over low heat f or 10 minutes. Remove pandan. Add food color and stir until desired green color is achieved. 2. ADD sugar and gelatin then stir until dissolved. Pour into an 8" x 4" pan. Co ol. Chill until firm. Cut into cubes. Set aside. 3. MIX buko meat and evaporated milk. Set aside. Mix cream and condensed milk. C ombine with DEL MONTE Fiesta Fruit Cocktail, buko, gelatin and kaong. Chill unti l ready to serve.

FIESTA GELATIN 1 can (432 g) DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup) 3 envelopes ( (7 g each)) unflavored gelatine 1 cup cold water 1/2 cup + 3 tbsp (157 g) sugar

1. MIX gelatine with fruit cocktail syrup.

2. HEAT 3- 1/2 cups water, then add gelatine mixture. Stir until gelatine is dis solved. Remove from flame.

3. ADD sugar and cold water. Mix well. Pour into desired mold or individual mold . Spread with DEL MONTE Fiesta Fruit Cocktail. Refrigerate until set.

YEMA FROSTED CAKE 1 pc store bought chiffon cake, 8" or 9" 1 can (388 g) sweetened condensed milk 1-1/2 cups (337.5 g) unsalted butter or margarine 3 tbsp (54 g) all-purpose cream 1 tsp (5 g) lemon or orange extract 2 cups (250 g) confectioner's sugar 1 can (439 g) DEL MONTE Fiesta Fruit Cocktail, drained and chopped 1. TO make the yema frosting: Place unopened can of condensed milk in a heavy sa ucepan. Fill the pan with enough water to cover the can. Bring the water to a bo il and simmer for about 3 hours, adding more water if needed. Remove can from th e pan. Allow to cool before opening. 2. BEAT the butter for about 3 minutes. Add in the cream, confectioner's sugar a nd the prepared yema frosting. Beat until smooth. 3. FOLD in half of the DEL MONTE Fiesta Fruit Cocktail. Frost the cake. Top with remaining fruits.

POLVORIAS 2 cups all-purpose flour 1 cup sugar 1 cup powdered milk 1 can (234 g) DEL MONTE Crushed Pineapple, well-drained 1/3 cup margarine or butter 2 pc white Japanese paper (or colored cellophane), cut into 5" x 4-1/2" piece s or depending on the size of the polvoron

1. TOAST flour in carajay over moderate heat until golden brown (20-30 minutes). Cool. Sift into a mixing bowl then combine with sugar and powdered milk. 2. SIMMER DEL MONTE Crushed Pineapple and margarine for 3 minutes or until sligh tly dry. Cool. Blend with flour mixture. Form using polvoron molder then chill. Wrap each piece in Japanese paper or cellophane. Put in a covered container. Chi ll until ready to serve.