MY San Grahams Buko Pandan (http://www.mysan- evenly over peanut butter cream.

Spread remaining peanut

grahams.com.ph/recipeImages/53.jpg) butter mixture over the crust.

INGREDIENTS 4. FREEZE for 30 minutes. Serve and enjoy.

For crust mixture:
1 cup MY San Grahams Honey, crushed (1 cup = 10 crackers) **
8 tablespoons unsalted butter, melted (225g block = 16 Tbsp)
For buko pandan filling: Make your MY San Grahams Choco-Nut Delight even more
1 cup all purpose cream, chilled (1 cup = 250ml brick) tempting with Chocolate Icing (good for 8 slices).
1/2 cup condensed milk
1/8 teaspoon pandan extract Chocolate Icing:
1 cup buko, shredded (about 1 buko)
1 bar green gulaman 20 pieces milk chocolate, chopped
1 cup buko juice
2 tablespoons fresh milk

PROCEDURE Put chocolate pieces and milk in a saucepan. Melt over low
1. DO CRUST. Combine crushed MY San Grahams and melted fire.
butter in a mixing bowl. Spread and press the crumb mixture
evenly onto the bottom of pan. Chill for 10 minutes. Immediately spread melted chocolate over the chilled pie.

2. DO FILLING. Whip all purpose cream till doubled in volume. Chill again before serving.
Gently mix in condensed milk and buko pandan extract until
well blended. Stir in shredded buko. Set aside in the MY San Grahams Tiramisu (http://www.mysan-
refrigerator. grahams.com.ph/recipeImages/50.jpg)

3. BREAK and soften gulaman bar in the cup of buko juice.

Boil until gulaman is dissolved. Cool slightly. Pour and stir Ingredients
gulaman mixture into whipped cream. Filling:
1/2 cup confectioner`s sugar
4. SPREAD filling over the pie crust. Chill and serve. 1 cup (1 cup = 250ml brick) all-purpose cream, chilled
overnight
MY San Grahams Choco-Nut Delight (http://www.mysan- 2 tablespoon rum (optional)
grahams.com.ph/recipeImages/71.jpg)
Layers:
INGREDIENTS 18 piece (18 pcs = 225g Handypack) MY San Grahams
Crust: Chocolate
1 cup MY San Grahams Chocolate, crushed (1 cup = 10 2 tablespoon sugar
crackers)
1/4 cup peanut butter Filling:
2 tablespoons sugar 250 gram (1 block = 250 grams) cream cheese
4 tablespoons butter or margarine, melted 2 tablespoon cocoa powder
Peanut Butter Cream Filling:
1 cup all-purpose cream, chilled overnight (1 cup = 250-ml Layers:
brick) 3 tablespoon rum (optional)
1/3 cup creamy peanut butter 1/2 cup (1 cup = 2 tsp. coffee, 4 tsp. suger, 1 cup water) black
3 tablespoons powdered or confectionery sugar coffee
6 pieces Choc Nut®
Procedure
PROCEDURE
1. DO CRUST. Combine all ingredients. Spread and press half 1. PREPARE LAYERS. Combine the black coffee, sugar and rum
of mixture into pan. Chill for 10 minutes. in a bowl. Dip the graham cracker crumbs in the coffee and
rum mixture. Lay the soaked graham crackers on a dish.
2. DO FILLING. Whip all-purpose cream until stiff. Whip in Reserve for use later.
peanut butter and powdered sugar until blended. Break Choc
Nut® into chunks and gently stir into peanut butter cream. 2. DO COFFEE CREAM FILLING. In a bowl, whisk together the
cream cheese and powdered sugar until light and fluffy. Add
3. ASSEMBLE. Spread half of the mixture into the crust. the rum.
Freeze for 20 minutes. Sprinkle remaining crust mixture
3. WHISK the all-purpose cream in another bowl until it cooled caramel. Reserve 2 tablespoons of caramel
doubles in volume. for the topping.
4. 3. DO TOPPING. Arrange sliced bananas on the
4. FOLD the whipped cream into the cheese mixture, making prepared piecrust and top with caramel filling.
sure both are blended thoroughly. Divide into three equal Decorate with the reserved caramel topping. Chill
parts. and serve.

5. LAYER. Lay 6 pieces of MY San Grahams Chocolate. Pour just buy mangoes or peaches, fruit cocktail. then nestle
1/3 of coffee cream. Spread evenly. Do another layer creme and condensed milk. Very simple... just mix the
alternating crackers and cream. Chill until cream is set. Sift
creme & milk.... then put the graham in a container
with cocoa powder on top. Serve.
(rectangular), then add the mixture plus the sliced
Makes 8 servings. fruits, then just alternate it... Yung pinakatop
Cost of recipe: About P178.00 budburan mo ng grounded graham which is nabibili na
Cost per serving: About P22.25 sa grocery so hindi ka na mag grind.... the nadd some
sliced fruits...

Feeling Expert it's the best graham dessert....

sa Dessert Tip

For a decorative twist, lay thin strips of waxed paper in a

criss- cross pattern over the chilled tiramisu and sift cocoa
powder over. Carefully peel wax paper and discard.

When sifting cocoa powder, make sure you use a fine sifter.
To get an even dust of cocoa powder,sift at least a foot high
over the cake.

http://www.familyoven.com/recipe/my-san-grahams-
banana-caramel-pie-/306416

 Crust:
   1 cup (1 cup = 10 crackers) MY San Grahams Honey,
crushed
   8 tablespoons butter or margarine, melted
   Filling:
   6 tablespoons sugar
   1/4 cup unsalted butter
   2 egg yolks
   1 cup (1 cup = 250-ml brick) all-purpose cream,
chilled
   2 bananas, sliced

1. 1. DO CRUST. In a medium-sized bowl, combine all

ingredients and press into an 8x8x2 pan. Set aside.
2. 2. DO FILLING. In a frying pan, melt sugar until
caramelized. Remove from heat. Add butter and stir
to combine. Stir in 1/2 of the cream. Mix well.
3. In a bowl, beat egg yolks. Add the egg yolks to the
slightly cooled caramel mixture a little at a time,
stirring constantly. Return to fire and cook until
slightly thickened. Cool completely. Whip the
remaining chilled all-purpose cream and fold into