INGREDIENTS

1 – 410ml Angel Kremdensada, chilled overnight
2 tsp instant coffee granules
1-200gram pack chocolate graham crackers
⅓ cup cocoa powder
⅓ cup chocolate chips

 

PROCEDURE

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

      4. INGREDIENTS

      1 – 410ml Angel Kremdensada, chilled overnight
      2 slice large lakatan bananas,
      1-200gram pack graham crackers
      ½ cup creamy peanut butter
      ⅓ cup chopped lightly salted peanuts
      ⅓ cup crushed graham
      chocolate syrup

       

      PROCEDURE

      1. Transfer chilled Angel Kremdensada in a bowl. 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. Spread peanut butter on each graham crackers. Lay on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and arrange bananas on top.
      3. Repeat the procedure finishing with cream on top and drizzle with chocolate syrup. Top with crushed grahams and chopped peanuts. Keep in the refrigerator for 4 hours or overnight until the grahams is moist with cream.

          4. INGREDIENTS

          1-410 ml can Angel Kremdensada, chilled
          1-200 gram pack graham crackers
          2 cups sliced or diced mangoes

           

          PROCEDURE

          1. Transfer chilled Angel Kremdensada in a bowl and whip until mixture is light and airy.
          2. Lay graham crackers on the bottom of an 8×8 square pan.
          3. Pour whipped cream and top with sliced mangoes.
          4. Repeat process to make 3 layers, ending with whipped cream, sliced mangoes.
          5. Chill in refrigerator overnight.

              6. INGREDIENTS


              Buttercream
              1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
              ½ cup Angel Condensada, chilled
              ½ cup butter, room temperature

              Crumb Coat and Cookie Base
              1 cup crushed graham cookies
              ½ cup cashew nuts, toasted and crushed fine
              1 ¼ pack (70pcs), whole honey graham biscuits

               

              PROCEDURE

              BUTTERCREAM MIXTURE::

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              1. BUTTERCREAM MIXTURE:
              2. Combine chilled Angel Condensada and butter in a bowl. With your hand mixer mix on low setting or wire whisk until it becomes smooth and silky. If it becomes runny, place in chiller for 30 minutes. Turn on high and whisk until it turns into a lighter shade of yellow and start becoming fluffy.
              3. Add the chilled Angel All Purpose Creamer in the bowl. Mix on low until lumps disappear. Turn it on high until the mixture turns even lighter and doubles in size. Put in chiller for 30 minutes prior use.

                  4. CRUMB COATING MIXTURE::

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                  1. CRUMB COATING MIXTURE:
                  2. Toast the cashews on a hot skillet. Place them in your food processor and grind them up until they are the size of your crushed graham crackers. If you don’t have a food processor, you can grind them up using a mortar and pestle. Ensure the ending results in an almost fine and powdery texture.
                  3. Combine the crushed graham crackers and the crushed toasted cashews. Set aside, ensure that this is completely cooled before using.

                      4. TO ASSEMBLE::

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                      1. TO ASSEMBLE:
                      2. Line your baking sheet with parchment paper. This will help you later in assembly. Ensure that the whipped buttercream frosting is kept at chilled temperature as you work.
                      3. Carefully cut your graham in square pieces. You will need at least 70 pieces of square crackers.
                      4. Line 35 pieces of them on your baking sheet. Spread an even layer (about 1″) of the buttercream on top of the crackers. Sprinkle crumb coat on top and ensure the frosting is all covered with crumb coat. Place this in the freezer to set for 30 minutes.
                      5. When set, meaning you can touch the cookies without the top deforming, flip the cookies over. Spread the middle with 1/3 of your whipped buttercream mixture. Top each with the remaining 35 pieces of graham you have set aside. Pour and spread the remaining 1/3 of the mixture on top. Run your knife/spatula on the sides of the cookie so they also get an even layer of whipped buttercream frosting. Sprinkle the top of the cookies with the crumb coat until they are fully covered. Place the sheet back in the freezer to set for another 30 minutes.
                      6. When it is set and hardened, carefully dip the sides of the cookies in your crumb coat, ensuring all parts of the cookie is coated. If you notice your cookies have started melting, and you have a hard time holding them, place in freezer to re-set.
                      7. Once all cookies are coated, freeze them to set. Serve frozen.

                          8. INGREDIENTS

                          Crust:
                          200 grams crushed crackers (grahams or chocolate biscuit)
                          2 tbsp sugar
                          6 tbsp melted butter (75g)
                          Cheesecake:
                          2-228 grams cream cheese, softened
                          1 can Angel Kremdensada, chilled
                          1 tbsp unflavored clear gelatin
                          ¼ cup water
                          Toppings: fruit jam or chocolate syrup or caramel syrup.

                           

                          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 Angel Kremdensada until creamy and fluffy. Set aside.
                          3. Combine gelatin and 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. Top cream cheese cups with desired topping.

                              6. INGREDIENTS

                              Leche Flan
                              4 egg yolks
                              2 whole egg
                              205 ml or half can Angel Evaporated Filled Milk
                              185 ml or half can Angel Condensada
                              6 tbsp sugar (75g)
                              1-410 ml Angel Kremdensada, chilled overnight
                              1-200 grams pack graham crackers

                               

                              PROCEDURE

                              Leche Flan (Make ahead)::

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                              1. Leche Flan (Make ahead):
                              2. Pour the sugar in three regular size llaneras, then heat over medium flame until it caramelized. Set aside.
                              3. In a bowl, mix the rest of ingredients together. Strain twice.
                              4. Pour into llaneras. Cover with aluminum foil.
                              5. Cook in *bain marie it steam for 1-1/2 hours or until firm.
                              6. Let cool and set aside.

                                *also called water bath. This method of cooking where a pan or container of food is placed in a shallow pan with hot water. then place to bake in an oven or a stove.

                                  7. To assemble::

                                  \n

                                  1. To assemble:
                                  2. Transfer Angel Kremdesada in a bowl. Using an electric mixer or wire whisk, whip Angel Kremdensada at medium to high speed for 3 minutes, scraping the bowl after each minute
                                  3. Lay graham crackers on the bottom of 750 ml plastic container. Add a layer of whipped cream. Repeat until you make 2 layers of whipped cream and graham finishing with whipped cream.
                                  4. Remove leche flan from the llanera and place it on top of the graham layer cake.
                                  5. Chill for 6 hours or overnight.

                                      6. INGREDIENTS

                                      MANGO ICE CREAM
                                      3 pieces medium sized ripe mango, diced and pureed using a blender
                                      1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
                                      1-380 grams Angel Condensada
                                      2 teaspoons yellow food coloring *optional
                                      TO ASSEMBLE
                                      1 recipe of Mango Ice Cream Cake
                                      1-370ml Angel All Purpose Creamer, chilled overnight and whipped
                                      1 cup crushed graham crackers
                                      1 cup mini marshmallows
                                      1 cup ripe mango, diced
                                      1 Angel Condensada for drizzling
                                      1 cup graham crackers, break into small pieces

                                       

                                      PROCEDURE

                                      FOR THE MANGO ICE CREAM: Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.:

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                                      1. FOR THE MANGO ICE CREAM: Whip Angel All Purpose Creamer until light and fluffy using an electric hand mixer or wire whisk.
                                      2. Add in Angel Condensada and food coloring. Continue whipping until combined.
                                      3. Fold in pureed mango. Mix well.
                                      4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

                                          5. TO ASSEMBLE: Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.:

                                          \n

                                          1. TO ASSEMBLE: Using an 8oz cup, layer a scoop of mango ice cream, whipped all-purpose creamer, crushed grahams, mini marshmallows and ripe mangoes. Drizzle with Angel Condensada. Repeat until ¾ of the cup is filled.
                                          2. Top with whipped Angel All Purpose Creamer, graham crackers and mangoes. Serve immediately.

                                              3. INGREDIENTS

                                              AVOCADO ICE CREAM:
                                              3 pieces medium sized ripe avocado, diced and pureed using a blender
                                              1-370 ml Angel All Purpose Creamer, chilled overnight (12 hours)
                                              1-380 grams Angel Condensada
                                              TO ASSEMBLE:
                                              1 recipe of Avocado Ice Cream
                                              1-370ml Angel All Purpose Creamer, chilled overnight and whipped
                                              1 cup crushed chocolate graham crackers
                                              1 cup mini chocolate chip
                                              1 cup ripe avocado, diced
                                              1 condensed milk for drizzling
                                              1 cup chocolate graham crackers, break into small pieces

                                               

                                              PROCEDURE

                                              FOR THE AVOCADO ICE CREAM: Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.:

                                              \n

                                              1. FOR THE AVOCADO ICE CREAM: Whip Angel All Purpose creamer until light and fluffy using an electric hand mixer or wire whisk.
                                              2. Add in Angel Condensada and food coloring. Continue whipping until combined.
                                              3. Fold in pureed avocado. Mix well.
                                              4. Transfer to medium sized microwavable container or baking loaf pan. Freeze for at least 6 hours or overnight.

                                                  5. TO ASSEMBLE: Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.:

                                                  \n

                                                  1. TO ASSEMBLE: Using an 8oz cup, layer a scoop of avocado ice cream, whipped all-purpose creamer, crushed grahams, mini chocolate chip and ripe avocado. Drizzle with condensed milk. Repeat until ¾ of the cup is filled.
                                                  2. Top with whipped Angel All Purpose Creamer, chocolate graham crackers and avocado. Serve immediately.

                                                      3. INGREDIENTS

                                                      1-370mL can Angel All Purpose Creamer Tetra Pack, chilled overnight (12 hours)
                                                      1/3 cup Angel Condensada
                                                      1-200 gram pack Graham Crackers
                                                      1 large Ripe Mango, Sliced

                                                       

                                                      PROCEDURE

                                                      1. Transfer chilled Angel All Purpose Creamer Tetra Pack in a bowl and combine with Angel Condensada
                                                      2. Using an electric mixer, whip at medium to high speed for 3 minutes, scraping the bowl after each minute
                                                      3. Lay graham crackers on the bottom of an 8X8 square pan or plastic container. Add a layer of whipped cream and top with sliced mango
                                                      4. Chill in refrigerator overnight.

                                                      INGREDIENTS

                                                      Pie Crust:
                                                      1 1/2 cups graham cracker crumbs
                                                      2 tablespoon sugar
                                                      3/4 cup softened butter
                                                      Vanilla Cream:
                                                      1 cup sugar
                                                      1/2 cup cornstarch
                                                      1 egg, lightly beaten
                                                      1-370ml Angel All-Purpose Creamer, at room temperature
                                                      3 pieces ripe banana
                                                      1-370ml Angel All Purpose Creamer, chilled overnight (12 hours) and whipped
                                                      chopped cashews (topping)
                                                      caramel syrup

                                                       

                                                      PROCEDURE

                                                      1. Mix graham crackers with softened butter and sugar, then press mixture into an 8-inch round cake pan with removable bottom. Chill in the refrigerator to set.
                                                      2. Whisk sugar, cornstarch, egg, Angel All-Purpose Creamer, and water in a saucepan. Cook while whisking continuously until thick and smooth. Allow to cool then pour unto crust.
                                                      3. Slice big chunks of bananas then push on the cream filling.
                                                      4. Top with whipped Angel All-Purpose Creamer and garnish with chopped cashew and caramel syrup.
                                                      5. Chill in the refrigerator for at least 4 hours to set.