BUKO AND LYCHEE SALAD

Ingredients:

4 (90 g each)	boxes	gulaman
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM, chilled
1 (225 g)	bar	MAGNOLIA CREAM CHEESE
1/2	cup	condensed milk
6	cups	cubed young coconut (buko) meat
2	cans	lychees, drained and quartered

Procedure:

Prepare gulaman according to package directions. Pour into mold. Let cool then cut into cubes. Set aside.
In a bowl, combine cream, cream cheese and condensed milk. Stir to blend well. Add the rest of the ingredients. Chill before serving.

Makes 10 servings.

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