INGREDIENTS

1 pack, 200g chocolate graham biscuit
2 pack, 250ml Angel All Purpose Creamer Tetra Pack, chilled overnight
1 cup cream cheese, softened
1 can, 380g Angel Condensada, chilled
1 tsp vanilla extract
1/2 tbsp clear gelatin
2 tablespoons cold water
1/2 cup chocolate hazelnut spread
3 pcs ripe banana, sliced
chocolate shavings

PROCEDURE

1. 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.
2. In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture. Fold in chocolate hazelnut spread.
3. To assemble, spread a cream mixture at the bottom of a pyrex pan Layer chocolate graham biscuit on top and then cream mixture. Arrange banana slices on top and then a layer of chocolate graham biscuit again. Make 3 layers finishing it off with cream mixture. Cover container with a plastic wrap and chill for 4 hours to set best overnight.
4. Top with shaved chocolate. Slice and serve cold.