Dessert - Graham cake freezer or chiller recipes

Author: Michael William  

Mango graham cake or mango float is a popular dessert in the Philippines. Graham de Leche with graham cracker, whipped cream, and leche flan layers is a decadent dessert that's sure to impress.

Mango Graham Cake - Filipino Mango Float Recipe

Mango Graham Cake - Filipino Mango Float Recipe
Mango graham cake or mango float is a popular dessert in the Philippines. It’s cold, sweet and so easy to make. Just layer graham crackers, sweetened cream, mangoes and enjoy.
Provided by: Jolina
Total time: 510 minutes
Prep time: 30 minutes
Yields: 16 servings
Cuisine: Filipino
Number of ingredients: 4
  • 2 cups heavy cream (see notes)
  • 2-4 tbsp condensed milk (to taste, see notes)
  • Graham crackers (see notes)
  • flesh from 3-4 ripe mangoes (cubed, see post to see how to cut mangoes)
  • Calories: 111 kcal
  • Carbohydrate: 2 g
  • Protein: 1 g
  • Fat: 11 g
  • Saturated Fat: 7 g
  • Cholesterol: 42 mg
  • Sodium: 14 mg
  • Sugar: 1 g
  • Serving Size: 1 serving
How to cook:
  1. Using a handheld electric mixer or a stand mixer fitted with the whisk attachment, whip 2 cups of heavy cream on medium-high speed until soft-medium peaks.
  2. Switch to low-medium speed and drizzle the condensed milk a little at a time. Add more until you get the sweetness you want. Once you're satisfied, switch back to medium-high speed and beat until smooth and stiff.
  3. Place a layer of graham crackers at the bottom of a deep 8x8 baking dish. Evenly spread a heaping cup of cream on top of your graham crackers. Then put a layer of diced mangoes on top of that.
  4. Repeat by covering the mangoes with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with more mangoes.
  5. You now have two options: you can either (1) freeze or (2) chill the cake in the fridge overnight. Freezing will result to a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result to a creamy, ready-to-eat cake out of the fridge (see notes).
Notes: Cake Display Fridge Hire US, Lowe Rental USA's range of cake display equipment accentuates beautiful cake designs, creating an elevated G8 - Upright Glass Door Chiller / Freezer.

Graham Cake With Fruit Cocktail Pinoy Taste

Fruit cocktail graham cake is a dessert, specifically a cake, which is made up of fruit cocktail Duration: 2:39

How to Make Mango Graham Cake Recipe

Mango Graham Cake RecipeHello friends it was quite a while since we had the time to shoot Duration: 5:27

Mango Float Freezer Cake Recipe

A layer of broas dipped in earl grey tea takes this classic no-bake mango dessert recipe to the Duration: 1:00

Mango Float Easy Recipe

Mango Float Easy Recipe
Mango float could be the easiest, delicious no-bake dessert you could ever make. It only needs 4 ingredients too! Try it now!
Provided by: Bebs
Total time: 195 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Asian,Filipino
Number of ingredients: 4
  • 24 pieces Graham crackers ((20-24 pieces))
  • 500 ml all-purpose cream ((2 packs))
  • 300 ml sweetened condensed milk ((1 can))
  • 4 small-medium ripe mangoes
  • Calories: 349 kcal
  • Carbohydrate: 25 g
  • Protein: 4 g
  • Fat: 27 g
  • Saturated Fat: 16 g
  • Cholesterol: 98 mg
  • Sodium: 91 mg
  • Fiber: 1 g
  • Sugar: 21 g
  • Serving Size: 1 serving
How to cook:
  1. Chill the all-purpose cream the fridge overnight or in the freezer for 30 minutes.
  2. Peel the skin off the mangoes. Cut away the sides (flesh) from the pit. Lay the mango halves flat-side down on a cutting board. Cut the flesh lengthwise into thin slices. Set aside.
  3. Transfer chilled all-purpose cream in a large bowl. If you like it lighter and fluffier, whip it with a hand mixer until it doubles in volume.
  4. Gradually add the sweetened condensed milk to the all-purpose cream until well blended.
  5. Line the bottom of a rectangular or square (8x8 or 6x6) glass dish (or something similar) with a layer Graham crackers then pour and spread 1/4 of the cream mixture on top of the crackers and then top with mango slices.
  6. Repeat this process until 4 layers are formed, ending with the cream and mango slices on top. You can arrange the mango slices for the top in an overlapping manner for design.
  7. Chill for at least 3-5 hours to set completely. You know it is ready when the Graham becomes soft and fluffy and no longer dry. You can also freeze it at this point before serving.
Notes: Mango Float Freezer Cake Recipe, This no-bake cake keeps well in both the freezer and in the refrigerator. You don't need an oven to make a great dessert. If frozen cakes are

Graham de Leche

Graham de Leche
Graham de Leche with graham cracker, whipped cream, and leche flan layers is a decadent dessert that's sure to impress. It's a special anytime treat and perfect for holiday gift-giving, too!
Provided by: Lalaine Manalo
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 15 servings
Cuisine: Filipino
Number of ingredients: 7
  • 9 tablespoons sugar
  • 12 yolks from large eggs
  • 1 can (14 ounces) condensed milk
  • 1 can (12 ounces) evaporated milk
  • 2 cups heavy cream, very cold
  • 1 can (14 ounces) condensed milk, chilled
  • 18 rectangular graham crackers (six 25-gram packs)
  • Calories: 453.2 kcal
  • Carbohydrate: 51.69 g
  • Protein: 9.89 g
  • Fat: 23.62 g
  • Saturated Fat: 12.93 g
  • Cholesterol: 224.51 mg
  • Sodium: 221.82 mg
  • Fiber: 0.57 g
  • Sugar: 41.46 g
  • Serving Size: 1 serving
How to cook:
  1. For the Leche Flan
  2. In each llanera, place 3 tablespoons of sugar.
  3. Set llanera over the stove on low heat and using tongs, move repeatedly over the flames until sugar is melted and golden. Continuously tilt and swirl the llanera to ensure even melting and to distribute melting liquid on the bottom of the mold.
  4. Remove from heat and allow caramel to cool and harden.
  5. In a mixing bowl, combine egg yolks, condensed milk, and evaporated milk. Stir until smooth and well-blended.
  6. Using a cheesecloth or fine-mesh sieve, strain the mixture.
  7. Ladle the mixture into the three prepared llaneras and cover tightly with aluminum foil.
  8. Arrange in a single layer in a water bath and bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted at the center of the flan comes out clean.
  9. Remove from the oven and allow to cool completely.
  10. Turn each flan over on a plate and drain the excess caramel.
  11. For the Whipped Cream
  12. In a large chilled bowl, combine heavy cream and condensed milk.
  13. Using a stand or hand mixer, beat the mixture on medium speed until slightly thickened. Increase speed to medium-high and continue to beat until stiff peaks form.
  14. To Assemble
  15. Arrange graham crackers in a single layer on the bottom of a rectangle container. If needed, cut the crackers in pieces to fit sides.
  16. Spoon a few dollops of whipped cream over the graham crackers and using a spatula, spread evenly to cover the crackers.
  17. Arrange another layer of graham crackers on top of the cream. Spoon more whipped cream on top of the crackers and using a spatula, spread to cover the crackers.
  18. Gently place the leche flan with caramel side up on top and center of the whipped cream.
  19. Fill the gaps around the flan with more whipped cream.
  20. Repeat the process with the two remaining sets of Graham de leche.
  21. Refrigerate overnight or freeze for about 3 to 5 hours before serving.
Notes: How To Make a No-Bake Icebox Cake, 7 days ago · Simply layer graham crackers, whipped cream, and thinly-sliced fruits, and the result is flaky cake-like layers. Missing: chiller | Must include:

Mango-Graham No-Bake Cake

Imagine... Biting through layers of sweetened cream, tangy thin slices of mango and sweet but slightly salty graham crackers. The rule of this recipe -- not my original I am afraid --- is it should be cold, cold, cold. There is no baking. A friend once told me about a "dump" stew she makes for her family. This refrigerator cake, maybe I'd call a "dump" cake. Layer everything, chill in no time and then, enjoy. Perfect for a summer's day.
Provided by: symphony0509
Yields: 4 servings
Number of ingredients: 5
  • 1 mango (ripe)
  • graham crackers (slices)
  • 250 millilitres cream (all-purpose)
  • 125 millilitres sweetened condensed milk
  • dark chocolate (shaved - optional)
How to cook:
  1. Whip the cream until soft peaks and gently mix in the condensed milk.
  2. Cover the bottom of a square baking dish with one layer of graham crackers. Then spread generously the cream mixture completely covering the crackers.
  3. Top the surface with thin slices of mango. Repeat until maybe half an inch of the brim of the baking dish. You should end with the luscious cream mixture.
  4. Cover just the brim of the baking dish with plastic film and deep freeze for two hours making sure that the dish does not touch the icy part of your freezer. This is imperative so that you don't get mango icicles underneath. After two hours, place the dish in the chiller section of your refrigerator until you are ready to serve.
  5. Plate square slices of the cake with a showering of shaved dark chocolate... if you so like. Otherwise, it's oh-so good the way it is.
Notes: Graham Cake With Fruit Cocktail Pinoy Taste, Fruit cocktail graham cake is a dessert, specifically a cake, which is made up of fruit cocktail Duration: 2:39
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