INGREDIENTS

1-200 grams crushed graham cracker
2 tbsp sugar
½ cup melted butter
2-228 grams cream cheese, softened
1 cup Angel Condensada
1-370 ml Angel All Purpose Creamer, chilled overnight
1 ½ tbsp unflavored clear gelatin
¼ cup water
½ cup grated queso de bola + extra for topping

 

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. Add in ½ cup grated queso de bola.
  4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
  5. Top with more grated de bola before serving.

INGREDIENTS

CRUST:
– 200 grams crushed crackers (grahams or chocolate biscuit)
– 2 tbsp sugar
– 6 tbsp melted butter

CHEESECAKE LAYER:
– 2-228 grams cream cheese, softened
– 1-370ml Angel All Purpose Creamer, chilled overnight
– Half can Angel Condensada
– 1 tbsp unflavored clear gelatin
– ¼ cup water

TOPPINGS:
– Strawberry Pie Filling/Topping or Strawberry Jam

 

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 Ange All Purpose Creamer and Angel Condensada, 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. Mix well until combined.
  4. Divide cream cheese mixture into prepared cups. Top with strawberry pie filling. Chill for 4 hours or overnight.

INGREDIENTS

8 packs store bought mini mamon
1/2 cup unsweetened pineapple juice
1 can, 410ml Angel Kremdensada, room temperature
12 grams unflavored white gulaman powder
1 can, 432g fruit cocktail, drained and syrup reserved
1 1/4 Cup water
1 1/2 Tablespoon gelatin powder

 

PROCEDURE

  1. Press down mini mamon into a pyrex serving dish. Poke holes into the mamon using a fork. Drizzle with reserved 1⁄4 cup fruit cocktail syrup. Set aside.
  2. In a saucepan, add pineapple juice and Angel Kremdensada. Sprinkle gulaman powder. Mix well. Bring mixture into a quick boil. Pour mixture on top of the mamon. Cover and refrigerate until set.
  3. In a small saucepan, dissolve gelatin powder in water. Bring to a boil. Set aside.
  4. Remove cover and top jelly with fruit cocktail. Pour clear gelatin mixture on top. Refrigerate jelly until gelatin on top is firm and set.
  5. Slice fruit cocktail jelly and serve.

      6. INGREDIENTS

      2 cups water
      1 bundle pandan leaves
      1 pack pandan flavored gelatin (if not available, unflavored is fine but add 2 tsp pandan flavor & color)
      1 can Angel Evaporated Liquid Creamer
      1 can Angel Kremdensada
      1 cup cooked small sago
      1 cup shredded buko meat (young coconut)

       

      PROCEDURE

      1. In a saucepan, simmer water and pandan leaves for at least 5 minutes or until fragrant.
      2. Stir in gelatin and simmer for 1 minute. Place in a heatproof container and cool until set. Cut into cubes and set aside.
      3. Mix creamer and kremdensada together. Stir in gulaman, sago, and buko. Chill for at least 1 hour before serving.

          4. INGREDIENTS

          2 cups water
          ½ cup sugar
          2 tbsp instant coffee
          1 pack unflavored gelatin
          1 can Angel All-Purpose Cream
          1 can Angel Kremdensada

           

          PROCEDURE

          1. In a saucepan, simmer water and pandan leaves for at least 5 minutes or until fragrant.
          2. Stir in gelatin and simmer for 1 minute. Place in a heatproof container and cool until set. Cut into cubes and set aside.
          3. Mix creamer and kremdensada together. Stir in coffee jelly. Chill for at least 1 hour before serving.

          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

          1-200g pack graham crackers
          1-410 ml Angel Kremdensada, chilled
          1 tsp ube extract
          ½ cup grated cheddar cheese

           

          PROCEDURE

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

          INGREDIENTS

          4 cups diced ripe avocado
          1-380 grams Angel Condensada
          1-410 ml Angel Evaporada
          1-370 ml Angel All Purpose Creamer, chilled overnight
          1 ½ cup cooked mini sago

           

          PROCEDURE

          1. Combine 2 cups Avocado and Condensada in a blender. Blend until smooth. || In a bowl, add the remaining 2 cups diced avocado, Angel Evaporada and Angel All Purpose Creamer and sago. Mix until combined.
          2. Pour in blended avocado mixture. Mix well.
          3. Chill for 6 hours or best overnight. Serve cold.

          INGREDIENTS

          500 grams strawberries, hulled and sliced
          1 tbsp sugar
          2 tsp lemon zest
          1 (8-ounce) cream cheese
          1-370 ml Angel All Purpose Creamer, chilled
          ¾ cup Angel Condensada
          2 tsp vanilla extract
          2 loaves store-bought frozen butter pound cake, thawed and sliced thick or cubed
          1 cup canned blueberry topping
          1 cup fresh blueberries, optional
          10 500ml containers

           

          PROCEDURE

          1. Combine strawberries and granulated sugar in a small bowl. Set aside for about 10 minutes to allow the sugar to dissolve.
          2. Using a stand or hand mixer, beat cream cheese, Angel All Purpose Creamer and Angel Condensada until smooth. Add vanilla extract and Angel Evaporada mix well.
          3. Layer of butter cake followed by a dollop of cream mixture to each container, top with blueberry topping, fresh blueberries, and a layer of strawberries. Add another layer of butter cake and more cream mixture. Top with more strawberry blueberries.
          4. Refrigerate the trifles for at least 4 to 6 hours hours or overnight before serving.

          INGREDIENTS

          1-1/2 cup uncooked salad macaroni pasta
          ½ cup minced red onion
          ½ cup minced carrots
          ¼ cup pickle relish
          1/3 cup raisins
          1/3 cup pineapple tidbits
          ½ cup diced cooked ham
          ¾ cup mayonnaise
          1/3 tbsp Angel Kremdensada
          1 tsp salt
          ½ tsp ground black pepper

           

          PROCEDURE

          1. Cook pasta according to packaging instructions. Set aside to cool.
          2. In a large bowl, combine onion, carrots, pickle relish, raisins, pineapple tidbits, chicken, mayonnaise and Angel Kremdensada. Mix well to combine.
          3. Toss in cooked pasta and season with salt and pepper. Mix well. Cover and chill for 1 hour before serving. Best served cold.