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.