Summarize the following:
Keep mixing them until they are evenly combined. There should be no streaks or swirls of condensed milk visible. The all-purpose cream must be chilled so that it is thick. If it is too warm, it will be too oozy and not allow the fruit cocktail to "float." If you need to, break or cut the crackers along the perforated lines so that they fit. The entire bottom of the pan should be covered. Save the remaining graham crackers for further layers. Take a graham cracker, and crumble it until it resembles a coarse grainsort of like sand or coffee grounds. Use this to fill in any cracks between the larger graham crackers. Use a rubber spatula to scoop up a generous amount of the cream mixture, and spread it across the graham crackers. The cream mixture should be thick, sort of like custard or pudding. If it is too thin and oozy, cover it with plastic wrap and put it into the fridge for about 15 minutes. If you are using a clear pan, be sure to push some of the fruits right up against the sides. Remember to fill in the spaces between the graham crackers with more crushed graham crackers. If you still have lots of ingredients left over, you can repeat the layers in your pan until you have none left. You can also fill up a second pan. A popular garnish is to crush graham crackers into a fine crumble (like coarse sand or coffee grounds), and them spread them across the top of the cake in a grid-like fashion. Each "grid" equals on serving, and gets topped with a piece of fruit cocktail. This will allow the cream to harden up and the flavors to blend together. Slice the fruit graham with a sharp knife, and serve it with a spatula. Immediately refrigerate any leftovers.
Stir together the all-purpose cream and sweetened condensed milk in a bowl. Lay the graham crackers across the bottom of an 8-inch (20.32-centimeter) square pan. Fill the cracks between the graham crackers with finely crumbled graham crackers. Spread a -inch (0.64-cm) thick layer of the cream mixture on top of the graham crackers. Add a layer of drained cocktail fruits followed by another -inch (0.64-cm) thick layer of cream. Repeat the graham cracker, cream, fruit, cream layer. Garnish with extra fruits and/or crushed graham crackers. Chill in the fridge for at least 4 hours, preferably overnight. Serve the fruit graham.