2 cans, 410ml Angel Kremdensada, chilled overnight

1 teaspoon strawberry extract

½ cup canned strawberry filling or strawberry jam

18 pieces honey graham crackers

2 pieces 11 ½ inch x 5.8inch rectangular container with cover

aluminum foil

Procedure:

1. In a bowl, whip Angel Kremdensada until light and fluffy. Add strawberry extract. Continue beating until incorporated. Divide cream mixture into two portions.
2. To assemble, lay 6 pieces of graham crackers onto the bottom of the container. Pour in mixture in top. Using an off-set spatula spread cream mixture evenly. Spoon dollops of strawberry filling on top. Use a toothpick and make a swirling motion to create cream and strawberry swirls.
3. Top with 6 pieces of graham crackers to make a sandwich. Cover container with a lid and freeze overnight. Repeat the process to make two containers.
4. Remove ice cream bars from the container. Using a sharp knife slice ice cream bars into 2 squares per serving portion. Wrap with aluminum foil and freeze again until ready to serve.