Fruity Ice Cream Cake

Derived from the eggless sponge cake , this dessert is quick and easy and made from a few ingredients.
The Ice cream can be substituted with whipped cream. I have tried both the versions and both taste awesome!!
I have tried making a low fat whipped cream using the regular Amul fresh cream , that is 25 % fat. By trial and error , I finally got my consistency right. It might not be as stiff as the whipped heavy cream, but hey , atleast you can have the dessert feeling less guilty!

Ingredients:

2-3 Slices of Eggless Sponge Cake ( Any sponge cake will do)
1 Can of Fruit Cocktail
1 Cup  Vanilla Icecream
or
1 Cup Amul Fresh Cream
2 tsp gelatine dissolved in 1tbsp warm water
2-3 tbsp Sugar
1 tsp Vanilla essence

For making low fat whipped cream, pour thechilled  Amul fresh cream in a cold steel bowl and statr whipping with electric whip . Gently start adding sugar.
Now add the gelatine mixture and vanilla essence and keep whipping , till the cream starts forming soft peaks , but still runny.
Refrigerate for 10 mins in deep freeze.
 Again whip the cooled cream for 5 mins.
Keep it in refrigerator for usage later.

Line a glass or a bowl with foil ,keeping the extra ends of the foil ,intact at the brim of the glass.(or use a riing mould in case available) Push in a slice of cake. Drizzle some syrup from the fruit cocktail to moisten the cake. Now add some canned fruits and top them with the whipped cream or vanilla ice cream.Layer it again with a slice of cake,followed by fruits and cream. Decorate with canned cherry.
Cool this mixture in refrigerator for 10 -15 mins.
To demould, put the glass or bowl in warm water and gently pull the ends of the foil at the brim .
Arrange on a plate and remove or peel off the foil.