INGREDIENTS

2 tbsp unsalted butter
3 pcs Ripe Bananas, cut into thin rounds
1/3 cup brown sugar
2 cups Angel Kremdensada, chilled
30 pcs broas/lady finger cookies
1 cup Angel All-Purpose Creamer, chilled

 

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. Soak each cookie in ½ cup Angel Kremdensada and place at the bottom of a baking dish.
  3. Combine remaining Angel Kremdensada and All-Purpose Creamer and whip until thick.
  4. Add half of the cream mixture followed by half of the bananas. Top with remaining cream and bananas. Freeze overnight.

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

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

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.

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

      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.

      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 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

              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):

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

              To assemble:

              1. 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
              2. 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.
              3. Remove leche flan from the llanera and place it on top of the graham layer cake.
              4. Chill for 6 hours or overnight.