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Gelantine a La Ponche Crema

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“A very rich Suriname dessert made from condensed milk and copious amounts of the South American liquere, Ponche Crema. Taken from and posted for ZWT7 Cooking time is chilling time”
4hrs 10mins

Ingredients Nutrition

  • 6 tablespoons gelatin
  • 12 cup water
  • 4 cups of ponche crema
  • 3 (16 ounce) cans condensed milk
  • 4 (16 ounce) cans evaporated milk
  • 2 (16 ounce) cans fruit cocktail, drained
  • trifle cookie (optional)


  1. Put the gelatin in half a cup of warm water, stir until transparent.
  2. Mix the ponche crema together with the evaporated and condensed milk.
  3. Add the gelatin and stir the mixture.
  4. Combine the fruit cocktail, with the ponche crema mix.
  5. Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
  6. Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
  7. Topple the cake on a pie plate and serve.

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