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Easy
500 | grams | ginger snap cookies or Graham crackers |
1/2 | cup | Butter, softened |
1/2 | packets | NESTLÉ® All Purpose Cream, chilled |
3/4 | cup | Sugar |
2 | teaspoons | Powder Gelatin |
60 | mililliters | rum (optional) |
3 | to 3pcs banana lacatan, sliced | |
1 | Vanilla Extract |
Step 1 | Crush cookies and mix with melted butter. Press the crust onto the bottom of a cake pan. Let cool to set, about 30 minutes. |
Step 2 | In a bowl, pour in 1 pack NESTLÉ® All Purpose Cream. Sprinkle sugar and gelatin on to the cream. Let stand. |
Step 3 | In a pot, heat up rum, vanilla, and remaining NESTLÉ® All Purpose Cream until barely boiling. Pour this onto the cream and gelatin mixture. Mix well. |
Step 4 | Pour the cream mixture onto the crust and chill for at least 4 hours. |
Step 5 | Top with banana slices before serving |
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