INGREDIENTS

1 pack, 200g crushed grahams
¼ cup melted butter
1 tbsp sugar
2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
half can Angel Condesada
1 cup cream cheese, softened
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tbsp gelatin powder
2 tbsp cold water
To make homemade apple pie filling
3 cups peeled and diced apples
1/3 cup sugar
3 tbsp water
2 tbsp butter
1 tsp ground cinnamon
1 tbsp + 1 tsp cornstarch, mixed with 2 tbsp water

PROCEDURE

1. Homemade apple pie filling, Melt butter and cinnamon over medium heat. Stir in apples, sugar & water. Cover and cook stirring occasionally or until slightly softened. On a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft but not mushy and filling is thickened. Let it bubble for 1 minute. Cool. Set aside until ready to use.
2. In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
3. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese, vanilla extract, ground cinnamon and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture.
4. To assemble. Pour the plain whipped cream on top of the prepared graham base Chill for 1 hour to set. Top with apple pie filling. Cover with layer of cream. Make sure to smoothen the cream on top. Chill to set for 1 hour. Decorate top with more apple pie filling and graham mixture. Refrigerate for 4 hours or best overnight.
5. Slice and serve cold.