INGREDIENTS
1 1/2 cup Crushed Graham Crackers
1 tablespoon Sugar
1/2 cup Melted Butter
1 can ,410ml Angel Kremdensada,Chilled overnight
3 tablespoons Matcha powder plus extra for dusting
1 tablespoon Gelatin powder
3 tablespoons Hot Water
PROCEDURE
- In a bowl,add grahams,sugar and butter.Mix well until combined.Divide mixture into 2 square containers.Press down miixture to create a crust.Set aside
- Whip Angel Kremdensada in a bowl using an electric hand mixer until soft peaks form ad.
- Combine gelatin powder and hot water.Mix well until completely dissolved.Slowly add mixture to the cream mixture until blended.
- Divide cream mixture into 2 bowls. Add matcha powder into one bowl, mix well until combined.
- To assemble, pour matcha-cream mixture into the preapred cust followed by the plain cream mixture on top.Chill for 4 hour or overnight to set.
- Dust with matcha powder before serving
- In bowl, using a hand mixer whip angel all purpose cream until soft peaks form .Set aside
- In another bowl, add condensada, cream cheese and matcha powder.Using a hand mixer, whip mixture until creamy and combined
- To assemble ,lay graham crackers on the bottom of an 8X8 square pa or plastic container.Add a layer of matcha cream mixture and top with another layer of graham crackers.Reapet procedure finishing withe matcha cream on top
- Dust with more matcha powder and sprinkle with white chocolate chips keep in the refrigerator for 4 hours or overnight until set.
- 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.
- In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture. Fold in chocolate hazelnut spread.
- To assemble, spread a cream mixture at the bottom of a pyrex pan Layer chocolate graham biscuit on top and then cream mixture. Arrange banana slices on top and then a layer of chocolate graham biscuit again. Make 3 layers finishing it off with cream mixture. Cover container with a plastic wrap and chill for 4 hours to set best overnight.
- Top with shaved chocolate. Slice and serve cold.
- 1.Mix graham crackers, butter, and sugar. Set aside.
- 2.Whip Angel All Purpose Creamer until light and fluffy. Gently fold in Angel Condensada.
- 3.To assemble. Layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.
- In a pan, cook sugar until amber in color. Add in cream and butter while stirring continuously until smooth. Set aside to cool.
- Whip all-purpose cream until doubled in volume.
- Combine grahams and butter then pour into a container. Compress until firm and levelled.
- Add bananas and drizzle with caramel sauce. Top with whipped cream and chocolate chips.
- Mix crushed graham with melted butter and sugar. Press into the bottom of a serving container. Set aside.
- 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.
- Whip Angel All Purpose Creamer Tetra Pack, cream cheese, and Angel condensada until light and smooth. Slowly pour in gelatin, continue to mix until fully incorporated. Pour into the serving container with prepared graham crust. Let it set in the refrigerator for 30 minutes.
- Mix instant coffee powder, sugar and hot water in a bowl. Whip until very light and creates stiff peaks. Spread on top of the cream mixture and refrigerate overnight.
- Dust with powder on top and serve well-chilled.
- Mix graham crackers, butter, and sugar. Set aside.
- Whip Angel All Purpose Creamer Tetra Pack until light and fluffy. Gently fold in Angel Condensada.
- To assemble, layer graham mixture, cream mixture, and diced peaches in layers in serving cups. Garnish with more peaches on top.
- Line a 9″ x 5″ loaf pan with plastic wrap.
- Place Angel All Purpose Creamer Tetra Pack in a mixing bowl and beat until soft peaks form. Add Angel Condensada and Biscoff spread. Whip until smooth and creamy. place in the refrigerator until you are ready to assemble your cake.
- Spread a very thin layer of plain whipped cream on the bottom of your prepared pan. Line your pan with a layer of Biscoff cookies. Top with 1/2 the Biscoff cream. Drizzle with melted Biscoff spread and top with cookies. Repeat layering until Biscoff cream are gone. Decorate top with pieces of Biscoff cookies. Cover the pan with plastic wrap and freeze overnight.
- Use the plastic wrap to lift the cake out of the pan. Remove the wrap and place the cake on a rectangle serving plate or cutting board. Drizzle with melted Biscoff before serving.
- 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.
- 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.
- 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.
- 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.
- Slice and serve cold.
- Combine remaining Angel AllPurpose Creamer and Angel Condensada whip until thick.
- Arrange graham crackers at the bottom of a baking dish. Add half of the cream mixture followed by slices of mangoes. Repeat the process to make 2 layers ending with cream and mangoes.
- Chill in the refrigerator for 6 hours or best overnight.
INGREDIENTS
2 packs, 250ml Angel All Purpose Creamer, chilled overnight
3/4 Cup Angel Condensada
1 bar, 228g cream cheese, softened
3 Tablespoons matcha powder,Plus extra for dusting
1 pack, 200g graham crackers
1/3 cup chocolate chips
PROCEDURE
INGREDIENTS
1 pack, 200g chocolate graham biscuit
2 pack, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
1 cup cream cheese, softened
1 can, 380g Angel Condensada, chilled
1 tsp vanilla extract
1/2 tbsp clear gelatin
2 tablespoons cold water
1/2 cup chocolate hazelnut spread
3 pcs ripe banana, sliced
chocolate shavings
PROCEDURE
INGREDIENTS
2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condesada, chilled
1 pack, 200g crushed grahams
½ cup melted butter
1 Tablespoon sugar
2 cups canned peaches, diced- plus extra for garnish
PROCEDURE
INGREDIENTS
1-1/2 cups sugar (PHP 25.50)
1 can Angel All-Purpose Creamer (PHP 57.00)
1 tbsp butter (PHP 16.89)
2 cups crushed grahams (PHP 30.43)
1/2 cup Melted Butter (PHP 97.11)
2 pcs Bananas cut into chunks (PHP 35.40)
1 can Angel All-Purpose Creamer, chilled overnight (PHP 57.00)
6 tbsp chocolate chips (PHP 15.96)
6 pcs 4.5in Aluminum Tart Tin (PHP 30.72 (PHP 5.12 per piece))
PROCEDURE
INGREDIENTS
1 pack, 200g crushed graham crackers
1/2 cup melted butter
1 tbsp sugar
1/2 tsp ground cinnamon
2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
1 cup cream cheese, softened
1 can, 380ml Angel Condensada, chilled
1/2 tbsp clear gelatin powder
1 tsp vanilla extract
3 tbsp instant coffee powder
3 tbsp sugar
3 tbsp hot water
cocoa powder for dusting
PROCEDURE
INGREDIENTS
2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
1 can, 380g Angel Condesada, chilled
1 pack, 200g crushed grahams
½ cup melted butter
1 tbsp sugar
2 cups canned peaches, diced- plus extra for garnish
PROCEDURE
INGREDIENTS
2 packs, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
half can Angel Condensada
1 cup Biscoff spread
2 packs, 250g Lotus Biscoff Cookies
Melted Biscoff spread (optional)
PROCEDURE
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
INGREDIENTS
1-250 ml Angel All Purpose Creamer, chilled
½ cup Angel Condensada
24 squares Graham Crackers
1 cup sliced ripe mango