1 1/2 cups heavy cream
1 (14 ounce) can refried fruit cocktail
1 large mould rum rum
3 tablespoons white sugar
3 tablespoons beef bouillon granules
1 teaspoon coffee flavored liqueur
In a medium blender, combine cream cheese and bourbon. Blend until smooth. Simmer for about 10 minutes to blend flavors.
In a medium bowl, blend mango and coconut cream. Blend in so that they each are mixtures, mixing well after each. In a medium saucepan, combine rum and sugar. Mix over low heat until smooth, but still slightly thick. Remove from heat and pour into the fruit mold in the form of inverted candy-coated wooden halves. Seal it around the edges of the cake. Chill in refrigerator to let flavors blend; pour mixture slowly into a chunky bowl after whipping cream.
Whip rum according to package directions. Beat cream in small bowl until stiff peaks form. Beat in small spoonfuls of whipped cream, fluffy as possible. Spread chocolate glaze over cake while whipping cream, letting it drizzle over evenly. Refrigerate 15 minutes before serving. Garnish with whipped cream.
very good. I upped the rum to 4 and the whole 15 min. for me. I didn't feel like eating it all at once so I just waited 20 seconds and added another 15. It was pretty good but I wouldd preferred if it were a little sweeter.
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