Description
A classic Filipino dessert, a no-bake treat that’s incredibly easy to make and always a crowd-pleaser. Layers of graham crackers, sweet cream cheese filling, and ripe mangoes create a refreshing and delicious dessert perfect for any occasion. It’s a fantastic make-ahead dessert that gets better as it chills.
1️⃣🍌 Banana Pudding
Ingredients
2½ cups heavy whipping cream
¾ cup powdered sugar
1 tsp vanilla extract
8 oz cream cheese, softened
14 oz sweetened condensed milk
5 oz instant banana pudding mix (dry)
1 cup milk (2% or whole)
11 oz Nilla Wafers
8 medium bananas, sliced (barely ripe)
Instructions
- Beat cream, sugar, and vanilla to stiff peaks; set aside.
- Beat cream cheese smooth; mix in condensed milk.
- Add pudding mix and milk; beat until thick.
- Fold in whipped cream.
- Layer wafers, bananas, and pudding in a rectangular dish.
- Chill 4–6 hours (overnight best).
2️⃣💚 Pistachios Cheesecake
Crust
1½ cups graham cracker crumbs
6 tbsp melted butter
2 tbsp sugar (optional)
Mix and press firmly into the dish. Chill 15 minutes.
Creamy Cheesecake Layer
16 oz (2 blocks) cream cheese, softened
½ cup pistachio cream or pistachio paste
¾ cup powdered sugar
1 tsp vanilla extract
1½ cups cold heavy whipping cream
Instructions
- Beat cream cheese until smooth.
- Add pistachio cream, powdered sugar, and vanilla; beat until creamy.
- In a separate bowl, whip cream to stiff peaks.
- Gently fold whipped cream into pistachio mixture.
- Spread evenly over the crust.
- Chill 30–45 minutes until lightly set (important for clean layers).
Pistachio Green Top Layer
1/2 cup pistachio cream
1/4 cup heavy cream (or whipped cream)
Optional: 1–2 tbsp powdered sugar (if pistachio cream isn’t sweet)
Whisk until smooth and spreadable.
Gently spread over the chilled cheesecake layer.
Topping
¼–½ cup finely crushed pistachios
Sprinkle evenly over the green layer.
Final Chill
Refrigerate at least 6 hours, preferably overnight, until fully set.
3️⃣🍓Strawberry Pretzel Salad
Ingredients
No-Bake Pretzel Crust
2 cups crushed pretzels
¾ cup melted butter
3 tbsp sugar
Cream Cheese Layer
8 oz cream cheese, softened
1 cup sugar
8 oz whipped topping (Cool Whip), thawed
Strawberry Layer
1 (6 oz) strawberry gelatin (Jell-O)
2 cups boiling water
16 oz frozen sliced strawberries (do not thaw) or 2½–3 cups fresh sliced strawberries (gelatin cooled first)
Instructions
- Crust
Mix pretzels, butter, and sugar. Press firmly into the dish. Chill 30 minutes to set. - Cream layer
Beat cream cheese and sugar until smooth. Fold in whipped topping. Spread evenly over crust, sealing edges completely. - Strawberry topping
Dissolve gelatin in boiling water. Stir in frozen strawberries. Let stand 5–10 minutes until slightly thickened. - Assemble & chill
Gently pour strawberry mixture over cream layer. Refrigerate 4–6 hours, or until fully set.
4️⃣🥭 Mango Float
Ingredients
4 ripe mangoes, thinly sliced
8 oz cream cheese, softened
1 cup cold heavy whipping cream
1 cup sweetened condensed milk (adjust to taste)
½ tsp vanilla extract (optional)
1½ packs graham crackers (thin sheets preferred)
Instructions
- Make the cream-cheese filling
Beat cream cheese until smooth. Add condensed milk and vanilla; beat until creamy. - Whip & fold
Whip cold cream to stiff peaks in a separate bowl. Gently fold into the cream-cheese mixture until light and fluffy. - Layer
Graham crackers (single layer)
Cream mixture
Mango slices
Repeat layers, finishing with cream on top. - Top
Arrange mango slices or chunks on top (rustic or neat—your choice). - Chill
Refrigerate 6–8 hours or overnight until set. - Serve
Slice cold for clean layers.
5️⃣🍪 Biscoff Cheesecake
Ingredients
2 packages Lotus Biscoff cookies (about 50–55 cookies)
6 tbsp melted butter
1¼ cups Biscoff spread total (divided)
16 oz (450 g) cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
2 cups heavy cream (or Cool Whip)
Extra cookies for topping
Instructions
- Crust
Crush Biscoff cookies and mix with melted butter. Press into the bottom of a 9 x 6 glass dish. - Cheesecake Filling
Beat cream cheese + powdered sugar + vanilla until smooth. Add ¼ cup Biscoff spread and beat again. Whip heavy cream to stiff peaks and fold into the cream cheese mixture. - Layering
Spread half of the cheesecake filling over the crust. Place a full layer of whole biscoff cookies over the cheesecake (press lightly). Melt ½ cup Biscoff spread for 20–30 seconds and drizzle over the cookie layer. Spread the remaining cheesecake filling on top. Melt the remaining Biscoff spread (½ cup or more) and pour evenly on top as the final layer. - Decorate
Add crushed cookies around the edges. Place whole cookies in the center for presentation. - Chill
Refrigerate 6 hours or overnight to set.
Make-Ahead
Perfect for parties — stays fresh 3–4 days in the fridge.
Can be frozen up to 2 months (thaw overnight in fridge)
