Here’s How:

1. Arrange pieces of graham crackers on the bottom of a 7″x7″ pan.
2. Mix cream and milk. Divide into 3 portions. Spread 1/3 portion on top of graham crackers. Arrange 1/3 of DEL MONTE Fiesta Fruit Cocktail.
3. Repeat layer of graham, cream mixture and fruits.
4. Crush remaining graham and sprinkle on top.
5. Cover and chill for a few hours or overnight. Slice and serve.

300 g chicken breast, cut up
6 cloves garlic, crushed
2 pc small potatoes, cut into
chunks
1/2 cup cooked or frozen green peas
1 pc each red and green bell
peppers, cut into squares
2 pc siling labuyo (chili pepper),
sliced
1/4 cup liver spread
1 pouch (200 g) DEL MONTE Classic
Mechado-Caldereta Recipe
Sauce

Here’s How:

1. Marinate chicken in garlic and 1/3 tsp crushed peppercorns for 20 minutes.

2. Add 3/4 to 1 cup water, potatoes, green peas, bell peppers and sili. Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Simmer until tender.

3. Add liver spread and DEL MONTE Classic Recipe Sauce. Simmer for 10 minutes or until cooked.