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

  1. Mix crushed graham with melted butter and sugar. Press into the bottom of a serving container. Set aside.
  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. 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.
  4. 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.
  5. Dust with powder on top and serve well-chilled.

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

  1. Mix graham crackers, butter, and sugar. Set aside.
  2. Whip Angel All Purpose Creamer Tetra Pack 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.

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.

      6. INGREDIENTS

      1 cup cream cheese, softened
      1-380 grams Angel Condensada
      2-250 ml Angel All-Purpose Creamer
      40 pcs broas or lady fingers
      ¼ cup rum (optional)
      2 cups freshly brewed coffee

       

      PROCEDURE

      1. Mix cream filling, cream cheese, Angel Condensada, Angel All Purpose Creamer until fluffy.
      2. Combine rum and brewed coffee on a deep dish. Dip broas on both sides. Just a quick dip, DON’T let it soak. Layer broas pieces on your choice of dish/container. Layer cream filling on top of the broas. Finish with dusting of cocoa powder on top.

          3. INGREDIENTS

          2-250 ml Angel All-Purpose Creamer
          1-380 ml Angel Condensada
          1 Tablespoon rum (optional)
          1 Tablespoon Maraschino cherry syrup
          1 pack, 200g chocolate graham crackers
          ½ cup chopped Maraschino plus halved for garnish

           

          PROCEDURE

          1. Whip together Angel All-Purpose Creamer and Angel Condensada, rum, and syrup. Set aside, keeping it chilled.
          2. In a rectangular dish, layer the graham crackers, cream, and chopped maraschino cherries. Repeat the procedure twice, ending with cream on top.

              3. INGREDIENTS

              2-250 ml Angel All Purpose Creamer
              1-380g Angel Condensada
              1pack, 200g honey graham crackers
              1 cup diced canned peaches
              1 cup diced ripe mango

               

              PROCEDURE

              1. Whip together cream and condensada. Set aside, keeping it chilled.
              2. In a rectangular dish, layer the graham crackers, cream, peaches and mangoes. Repeat procedure twice, ending with the fruit slices on top.
              3. Allow to set in freezer until firm or chill overnight.

              INGREDIENTS

              1-250 ml Angel All Purpose Creamer, chilled
              ½ cup Angel Condensada
              24 squares Graham Crackers
              1 cup sliced ripe mango

               

              PROCEDURE

              1. Combine remaining Angel AllPurpose Creamer and Angel Condensada whip until thick.
              2. 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.
              3. Chill in the refrigerator for 6 hours or best overnight.

              INGREDIENTS

              1-250 ml Angel All-Purpose Creamer, chilled
              ½ cup Angel Condensada
              1 tsp instant coffee granules
              24 squares graham crackers
              2 tbsp cocoa powder
              2 tbsp chocolate chips

               

              PROCEDURE

              1. Combine Angel All-Purpose Creamer and Angel Condensada 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 baking dish 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.

              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.