INGREDIENTS

1 tbsp unsalted butter
2 pcs ripe bananas, cut into thin rounds
¼ cup Angel All-Purpose Creamer, chilled
½ cup Angel Condensada
15 pcs lady fingers or broas

 

PROCEDURE

  1. In a pan, melt your butter and sauté bananas for 1 minute. Add sugar and cook until sugar has melted. Set aside to cool.
  2. Combine remaining Angel All-Purpose Creamer and Angel Condensada whip until thick.
  3. Arrange lady fingers at the bottom of a baking dish. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and banana.

INGREDIENTS

1-250ml Angel All Purpose Creamer, chilled
½ cup Angel Condensada
24 squares graham crackers
¼ tsp ube extract
½ cup grated cheddar cheese

 

PROCEDURE

  1. Place the chilled Angel All Purpose Creamer in a bowl. Using a hand mixer, whip until stiff and fluff. You may also use fork or wire whisk. Set aside.
  2. Gently fold in Angel Condensada and ube extract into the whipped cream.
  3. Lay crackers in the bottom of a square or rectangular pan. Pour ube mixture on top. Repeat the process to make 2-3 layers ending with ube-cream mixture on top.
  4. Sprinkle with grated cheese. Chill for 3 hours or best overnight.

INGREDIENTS

CARAMEL SAUCE
2 cups sugar
1-410 ml can Angel Kremdensada
2 tbsp butter
FUDGE BAR
2 cups Chocolate Chips
¾ cup Butter
¼ cup brown sugar
2 cups crushed graham crackers

 

PROCEDURE

  1. Line an 8x8in. baking pan with parchment paper and preheat oven to 350℉.
  2. Melt butter and pour into brown sugar and graham. Place at the bottom of your baking pan and flatten with the back of a spoon. Put in the freezer for 2-3 minutes.
  3. In a pan, melt some sugar over low heat and cook until amber in color. Take off heat and pour in half of Angel Kremdensada while mixing. Bring back to the stove over low heat and mix until sugar has melted and combined with the cream. Set aside.
  4. In a saucepan, heat up remaining Angel Kremdensada and add chocolate. Mix until melted. Pour into the prepared pan and bake for 6-8 minutes. Cool completely and drizzle with caramel sauce. Cut into 9 squares.

      5. INGREDIENTS

      1-410 ml can Angel Kremdensada, chilled
      1-200gram pack crushed graham crackers
      1-432 grams fruit cocktail, drained

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada in a bowl and whip until mixture is light and airy.
      2. Layer crushed graham crackers on the bottom of a glass serving cup.
      3. Pour whipped cream and top with fruit cocktail.
      4. Repeat process to make 3 layers, ending with whipped cream, fruit cocktail.
      5. Chill in refrigerator overnight.

      INGREDIENTS

      CHEESECAKE BASE
      1-200 grams crushed graham cracker
      2 tbsp sugar
      ½ cup melted butter
      2-228 grams cream cheese, softened
      ¾ cup Angel Condensada
      1-370 ml Angel All Purpose Creamer, chilled overnight
      1 ½ tbsp unflavored clear gelatin
      ¼ cup water
      DULCE DE LECHE TOPPING
      ½ cup sugar
      2 tbsp butter
      1-410 ml Angel Kremdensada, room temperature

       

      PROCEDURE

      1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
      2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
      3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
      4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
      5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
      6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!

          7. INGREDIENTS

          1-200g pack graham crackers
          1-410 ml Angel Kremdensada, chilled
          1 cup mashed avocado
          ½ cup crushed grahams

           

          PROCEDURE

          1. Transfer chilled Angel Kremdensada in a bowl.
          2. Beat using a fork or wire whisk until light and fluffy. Fold in mashed avocado. Set aside.
          3. Lay crackers on the bottom of a square or rectangular pan. Pour avocado cream mixture on top.
          4. Repeat the process to make 2-3 layers, ending with cream on top.
          5. Sprinkle crushed grahams on top. Chill for 6 hours or best overnight.

          INGREDIENTS

          1-410 ml Angel Evaporada
          half can Angel Condensada
          3 cups ripe mango, cut into cubes, plus more for topping
          6 cups crushed ice
          ¾ cup crushed grahams
          store bought mango ice cream (optional)

           

          PROCEDURE

          1. Combine Angel Evaporada, Angel Condensada. Set aside.
          2. Layer crushed ice, blended milk mixture and crushed grahams prepared glasses. Top with a scoop of mango ice cream and diced mangoes. Serve immediately.

              3. INGREDIENTS

              1 – 380grams Angel Condensada
              ½ tsp vanilla extract
              1 cup crushed chocolate cookies
              1-200gram pack chocolate grahams
              2 – 370ml Angel All-Purpose Creamer
              more crushed chocolate cookies – optional

               

              PROCEDURE

              1. To Make the ice cream. In a large bowl combine condensada, crushed chocolate cookies and vanilla extract. Then, in a medium bowl using a hand mixer or wire whisk, beat Angel All Purpose Creamer until stiff peaks form. Fold the whipped cream into the condensada milk mixture
              2. Freeze the ice cream. Pour the mixture into the cold loaf pan, place in the freezer and allow it to chill for about 6 hours or until the ice cream is firm enough to scoop
              3. Line a square pan with parchment paper. Arrange a single layer of Graham crackers at the bottom of the pan.
              4. Scoop ice cream on top of the graham crackers and spread evenly into a half-inch thick. Cover with another layer of Graham crackers.
              5. Cover the pan with aluminum foil and place in the freezer for at 6 hours or until completely frozen.
              6. Once it is ready, pull the paper very slightly to just loosen it from the sides and tip it over into a flat surface to remove the ice cream sandwich from the pan. Remove the parchment paper and cut into squares or rectangles. Roll the sides with more crushed cookies and serve.

              INGREDIENTS

              1 – 410ml Angel Kremdensada, chilled overnight
              2 tsp cocoa powder
              1-200gram pack chocolate graham crackers
              ⅓ cup salted peanuts, roughly chopped
              ⅓ cup chocolate chips
              ½ cup mini marshmallow
              chocolate syrup

               

              PROCEDURE

              1. Transfer chilled Angel Kremdensada in a bowl. Add cocoa powder. Using an electric mixer or wire whisk, whip at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
              2. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and sprinkle with peanuts, chocolate chips and marshmallows.
              3. Repeat procedure finishing with cream on top and drizzle with chocolate syrup. Top with more peanuts, chocolate chips and marshmallows. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

                  4. INGREDIENTS

                  1 – 410ml Angel Kremdensada, chilled overnight
                  1 tsp ube flavoring
                  1-200gram pack graham crackers
                  1 llanera store bought or homemade leche flan
                  ¼ cup bottled sweetened red mung beans
                  ¼ cup nata de coco
                  ¼ cup macapuno
                  ¼ cup kaong

                   

                  PROCEDURE

                  1. Transfer chilled Angel Kremdensada and ube flavoring in a bowl. Using an electric mixer or wire whisk, beat at medium to high speed for 3 minutes, scraping the bowl after each minute. Set aside.
                  2. Arrange on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and graham crackers.
                  3. Repeat procedure finishing with cream on top. Place leche flan on top and garnish with mung beans, nata de coco, macapuno and kaong. Chill for 6 hours or overnight.