Joanne7teen ©

Banana Flan

INGREDIENTS:

1 tablespoon butter

32 pcs. M.Y. San Graham Crackers

2 tablespoons unflavored gelatin, softened in ½ cup water

1¼ cups condensed milk

2 cups water

2 eggs, well-beaten

1 tablespoon vanilla extract

6 banana lacatan, sliced thinly diagonally

PROCEDURE:
Grease 9"x9" ovenproof dish w/ butter. Lay half of the M.Y. San Graham Crackers at the bottom of the pan. Set aside. In saucepan, dissolve gelatin w/ milk, water & eggs. Put over medium heat, stirring constantly until mixture thickens. Add vanilla extract. Pour half flan mixture over M.Y. San Grahams Crackers. Let cool till half set. Layer up the bananas on top of flan. Pour remaining flan. Top w/ remaining M.Y. San Graham Crackers. Press them lightly onto the flan. Chill & serve.

Mango Float

INGREDIENTS:

1 handy pack M.Y. San Grahams

3 tablespoons M.Y. San Crushed Grahams

1½ cup all purpose cream

¾ cup condensed milk

2 cups sliced mangoes

PROCEDURE:
In a rectangular dish arrange 8-10 pcs. of M.Y. San Grahams. Set aside. In a bowl, combine cream & milk. Mix well. Spread half of mixture on the layer of crackers. Spread out the sliced mangoes on top of cream. Make another layer of M.Y. San Grahams topped w/ cream & mango. Garnish top layer w/ M.Y. San Crushed Grahams. Chill for at least 3 hours.

Pie Crust

INGREDIENTS:

1½ cups M.Y. San Crushed Grahams

1/3 cup melted butter

2 tablespoons sugar

PROCEDURE:
Mix all the ingredients. Press firmly into a 9" pie plate making a layer on bottom & sides. Chill for 30 minutes then bake in preheated 350°F oven for 8 minutes. Cool & put in desired filling.