Cocoa Puff-misu by Ginny Chan

24 pcs Cocoa Puff Biscuits
2 cans Nestlé cream
Cocktail Fruits (drained well)
1 box Alsa Gulaman Crystal Clear Jelly
1 tsp vanilla
2 tsp rum (optional)
1/2 tsp Lemon Extract

1) Add vanilla and rum (if used) to the cream and mix well.
2) Line loaf tin with cling wrap with excess wrap overhanging on all sides. This is to make it easier to remove the dessert for serving.
3) Lay one layer of biscuits at the bottom of the pan. ( I did a 2 x3 arrangement).
4) Spread some cream over the biscuits.
5) Repeat for 2nd, 3rd and 4th layer with the last layer having slightly more cream.
6) Sprinkle cocktail fruits over the cream.
7) Leave in fridge while you prepare the jelly.
8) Mix the packet of jelly (90g) with 400ml water and boil till jell crystal is melted.
9) Off fire and transfer jelly to a measuring jug.
10) Keep stirring the liquid to quickly cool it down. Add the lemon extract.
11) Once cooled, slowly spoon jelly mixture over the fruits till the fruits are completely covered.
12) Chill for several hours or overnight before serving.

1) You might end up with leftover jelly liquid. You can set them in a mould with the remaining cocktail fruit.
2) You can get the Alsa Gulaman Crystal Clear jelly from Lucky Plaza.
3) My loaf tin is slightly narrower at the bottom ( 19cm x 9cm). Top measures 22cm x 12cm).