Fruit Cocktail Graham Float

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

1. 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.
2. 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.
3. 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.
4. 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.

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.