INGREDIENTS

1 recipe vanilla custard *see recipe below
2 packs, 250ml Angel All Purpose Creamer, chilled overnight
half can (190g) Angel Condensada
1 pack, 200g honey graham crackers
1 cup grated cheddar cheese

*Vanilla custard (make ahead)
1 can, 410ml Angel Evaporada, divided into two
½ cup Angel Condensada
1 ½ Tablespoon + 1 teaspoon cornstarch
2 egg yolks
Pinch of salt
½ Tablespoon butter
1 teaspoon vanilla extract

PROCEDURE

1. Place Angel All Purpose Creamer in a large bowl. Using an electric hand mixer or wire whisk, whip cream until light and fluffy. 
2. Slowly fold in prepared vanilla pudding. Mix until combined.
3. In a rectangular dish, layer graham crackers, vanilla-cream pudding mix. Use a spatula to spread into an even layer. Repeat procedure until you make 3 layers. 
4. Add the remaining vanilla-cream pudding mixture on top and spread it out into an even layer. 
5. Top graham cake with grated cheddar cheese and chill for 4 hours or best overnight before serving.

*Vanilla custard (make ahead)

1. In a small bowl, whisk together half part Angel Evaporada and cornstarch. Set aside. 
2. In a small saucepan, simmer the remaining milk. Whisk condensada, egg yolks in a separate small bowl. Once the milk is steaming, slowly stream half of the hot milk mixture into the egg yolks, whisking constantly. Slowly add the egg yolk mixture back to the pot, followed by the cornstarch mixture. Continue to cook over medium heat, whisking constantly until the mixture starts to simmer and has thickened. 
3. Remove from the heat and whisk in butter and vanilla.
4. Pour mixture into a bowl. Cover with plastic wrap directly to the mixture to prevent a skin from forming. Allow to chill for 2 hours before using.