Fruit Pandan Ice Cream Salad

INGREDIENTS

2 pc (318 g)	buko meat, cut into 1" squares (reserve 1 to 1 1/4 cups buko water)
4 pc (12 g)	pandan leaves
3 tbsp (45 g)	sugar
1 can (850 g)	DEL MONTE Fiesta Fruit Cocktail, drained (reserve syrup)
1 envelope (7 g)	unflavored gelatin, dissolved in 2 tbsp fruit cocktail syrup

8 drops (0.1 g)	green food color
1 pack (250 g)	DEL MONTE All Purpose Créme
2 1/2 cups (297.5 g)	macapuno ice cream, partially thawed
2 tbsp (46 g)	condensed milk

PROCEDURE

1.  SIMMER buko water (covered) with pandan leaves for 5 minutes. Turn of heat. Remove pandan and add sugar and gelatine mixture. Stir until dissolved. Add food color. Pour into 5"x8" pan and chill until set. Cut into cubes. Chill.
2. BLEND DEL MONTE All purpose Creme with ice cream and condensed milk. Combine immediately with buko, DEL MONTE Fiesta Fruit Cocktail and gelatine. Freeze overnight or for 5 hours if you want it partially frozen.