24 hrs. and 15 mins.
|1. Cover and simmer buko water in a pan with pandan leaves for 5 minutes. Turn off heat. Remove pandan and add gelatin mixture, stir to dissolve then add sugar. Stir until dissolved. Add food color. Pour into 5 x 8-inch pan and chill until set. Cut into cubes.|
|2. Soften ice cream a bit. Blend with cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatin. Freeze overnight.|
Thaw ice cream in the refrigerator for 20 to 30 minutes so that the whole block softens at the same time.
This dessert contains protein that helps in growth and development. It also has vitamin C that helps resist infections.