In addition to the European-style fruitcake, a traditional fruitcake commonly eaten during Christmas in the Philippines is the crema de fruta.
It is made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries.

Easier-to-prepare icebox cake variants of crema de fruta use ladyfingers (broas) instead of sponge cake layers.
Mango float is a very popular modern adaptation of this dish.
It uses graham crackers and ripe carabao mangoes (though other fruits can be used as well).
In addition to the European-style fruitcake, a traditional fruitcake commonly eaten during Christmas in the Philippines is the crema de fruta. It is made with layers of sponge cake, sweet custard or whipped cream, gelatin or gulaman (agar), and various preserved or fresh fruits, including mangoes, pineapples, cherries, and strawberries. 
Easier-to-prepare icebox cake variants of crema de fruta use ladyfingers (broas) instead of sponge cake layers. Mango float is a very popular modern adaptation of this dish. It uses graham crackers and ripe carabao mangoes (though other fruits can be used as well).
Fruitcake