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 easy to make and will be a crowd favorite!
We went on a two-week trip to Northern California last holiday, and I couldn't 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 few hours to set in the refrigerator; I doubt you could make it in time for Noche Buena. Ugh, it's 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. Although no-bake graham cake is traditionally served on Christmas, it is also the perfect sweet treat to make during the 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 is whipping the cream to double volume and then layering the ingredients in a baking dish. Easy peasy. 🙂
Ingredient notes
- All-purpose cream- I used Nestle's all-purpose cream, but heavy cream will also work. Choose cream with at least 30% milk fat for sturdy foam and better peaks.
- Condensed milk- adds sweetness and creaminess.
- Graham crackers- you can also use broas (lady fingers) or digestive biscuits.
- Fruit cocktail- You can swap the fruit mix with canned peaches and sliced fresh strawberries, or try this mango royale as a delicious alternative.!
Helpful tips
- Combine all-purpose cream and condensed milk in a large bowl. 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. Beat the mixture with a hand mixer at low speed until it begins to thicken. Increase the speed to medium and beat the cream until it doubles in volume.
- Arrange one layer of graham crackers on the bottom of the pan, breaking pieces as needed to fit the sides. To soften the crackers faster, dip them briefly in the fruit cocktail juice.
- Layer with whipped cream, covering the crackers completely. Layer with the fruit cocktail, draining the canned fruit well to keep the extra liquid from seeping into the cake.
- Continue assembling layers with the remaining crackers, cream, and fruit. Cover tightly with plastic wrap, pressing the film on the surface of the top cake layer to prevent ice crystals. Freeze until firm.
Helpful tip
Use a square baking dish 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.
Frequently Asked Questions
Do you freeze or refrigerate an icebox cake?
This no-bake graham cake can be frozen if you prefer a firmer ice cream-like consistency or refrigerated for a softer texture.
How to serve and store
- Let the frozen icebox cake sit at room temperature for a few minutes to soften slightly before slicing it into serving portions.
- For best results, keep frozen. Do not allow the cake to thaw and melt completely, as this will result in a coarse texture when frozen again.
This fruit cocktail float is a super easy route to a super yummy dessert, but if you're in the mood to go all out, may I suggest this crema de fruta with a from-scratch sponge for your next baking project?
It's almost Christmas, everyone! I hope you'll check back here often as I add more delicious meal ideas for Noche Buena and Media Noche.
More easy desserts
Ingredients
- 2 packs (250 ml each) all-purpose cream, very cold
- 1 can (14 ounces) condensed milk, very cold
- 18 pieces graham crackers
- 1 can (30 ounces) fruit cocktail, drained well
Equipment
- 8 x 8 pan
Instructions
- In a large bowl, combine all-purpose cream and condensed milk. Using a hand mixer at low speed, beat mixture until it begins to thicken. Increase speed to medium and continue to beat for about 8 to 10 minutes or until double in volume.
- Arrange one layer of graham crackers on the bottom of the pan, breaking pieces as needed to fit sides.
- Spoon ⅓ of cream mixture on graham crackers and spread to cover.
- Arrange fruit cocktail on top of the cream.
- Arrange another layer of graham crackers over the fruit.
- Spoon and spread ⅓ of the cream mixture. Add another layer of fruit.
- Arrange the last layer of graham crackers on top of the fruit. Spoon and spread remaining ⅓ of the cream mixture on top of crackers. Arrange the remaining fruit cocktail on top of the cream.
- Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving, if you like.
- To serve, cut into squares.
Notes
- Use a square baking dish 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.
- 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.
- Drain the canned fruit well to keep the extra liquid from seeping into the cake.
- Cover tightly with plastic wrap, pressing the film on the surface of the top cake layer to prevent ice crystals.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
David says
I made this and it was delicious...it was a pain to find Graham crackers here in Australia but worth it. Will definitely be making again.