Anita’s Creamy Fruit Cocktail Cake

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1 can (106 ounces) fruit cocktail, drained and juice reserved

20-24 ladyfingers cookies

1/4 cup sugar

4 egg yolks, whisked

2 cups whole milk

1 Tablespoon corn starch

1 teaspoon vanilla extract or orange liquor

1 cup pineapple juice

1 (8 ounces) Cool Whip


  1. Heat milk in a medium size pan on medium heat and right before the boiling point turn off heat and set aside.
  2. Using another saucepan whisk together sugar, cornstarch and egg yolks until pale and smooth.
  3. Incorporate warm milk slowly while constantly whisking over medium-low heat for about 12 to 15 minutes or until custard thickens.TORTA FRIA CUSTARD 2020
  4. Add orange liquor or vanilla extract and mix all well.
  5. Let custard to cool down and set aside.
  6. Use a deep bowl and pour in drained cocktail fruit juices and mix with pineapple juice. Set aside.TORTA FRIA FRUITS DRAINED
  7. To assemble: Using a 7×7 inch glass pan or any one you have, dip the lady fingers in mixed juices and arrange a layer of the lady fingers evenly on bottom of your pan.TORTA FRIA DIPPED IN JUICE
  8. Spread 3/4 of the custard on top.TORTA FRIA CREAM 2020 Pour 3/4 of the fruit cocktail over custard.TORTA FRIA FRUITS ON TOP
  9. You may continue for another two layers.TORTA FRIA SECOND LAYER 2020
  10. Spread custard again on top. TORTA FRIA SECOND CUSTARD 2020
  11. Lastly top with ready whipped cream(you can make your own).Beat together 1/2 cup of heavy cream with 2 to 3 cups of powder sugar.TORTA FRIA WHIP CREAM
  12. Spread final top layer with whipped cream. Decorate top covering with cocktail fruits completely.TORTA FRIA 2020 PLATED
  13. Place in the fridge for 1 to 2 hours or overnight to chill. Enjoy!


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