3 Easy Desserts For Any Occasion!

These 3 easy dessert recipes are perfect for Christmas, New Year, a Birthday party, or just an ordinary day!

1. Creamy Mango Graham Jelly

This creamy mango graham jelly has 3 layers of goodness that you will surely love! It is perfect for dessert and you can add this to your food business too!

Creamy Mango Graham Jelly in Cup


For the crust:

  • 1 cup crushed graham crackers
  • ½ cup melted butter

For mango layer:

  • 2 pcs mango, diced
  • 1 sachet gelatin powder, mango flavor
  • 1 cup mango-flavored condensed milk
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 4 cups water

For cream layer:

  • ½ cup all-purpose cream
  • ½ cup evaporated milk
  • ½ cup condensed milk
  • ½ cup white sugar
  • 1 sachet ferna clear gelatin powder
  • 1 cup hot water
  • 2 pcs mango, diced

Material needed:

  • Plastic cups with lid


For the crust:

  1. In a mixing bowl, combine crushed Grahams and melted butter. Mix well.
  2. Put 2 tbsp of the mixture into a small plastic cup. Flatten the mixture by pushing it with your thumb. Set aside.

For mango layer:

  1. Put water in a pot then add the mango-flavored gelatin powder, white sugar, evaporated milk, and mango-flavored condensed milk. Stir well.
  2. Put the pot on the stove then turn on the heat. Stir continuously until it boils. Turn off the heat when done.
  3. Put mango jelly on top of the graham layer in each cup. Leave some space for the top layer.
  4. Put some diced mango in each cup.
  5. Work on the next procedure while letting the gelatin set.

For cream layer:

  1. Put hot water in a bowl. Add 1 sachet of ferna clear gelatin powder and white sugar. Stir until dissolved.
  2. Add condensed milk, all-purpose cream, and evaporated milk. Stir well.
  3. Put cream jelly on top of mango jelly in each cup.
  4. Put some diced mango again in each cup.
  5. Cover each cup with a lid.
  6. Refrigerate for 2 hours or longer.
  7. Serve and enjoy your creamy mango graham jelly in cup!

2. Bread Pudding with Caramel

By using your leftover pandesal, you can indulge in this delicious bread pudding with caramel! Perfect as a snack or dessert. You can even add this to your food business!Bread Pudding with Caramel Recipe


  • 10 pcs leftover pandesal, or any bread
  • 6 eggs
  • 1 cup all-purpose cream
  • 1 big can evaporated milk, 370ml
  • 1 big can condensed milk, 300ml
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla extract

  1. Tear the bread into small pieces then put to a container or bowl.
  2. Pour evaporated milk into the bread. Let the bread soak to the milk while preparing the caramel.
  3. Put 1 tbsp sugar in each llanera/mold.
  4. Heat each llanera on the stovetop (medium fire). When the sugar starts to melt, move the llanera in swirling motion continuously. Remove from heat when the sugar is caramelized completely. Set aside to let them cool down.
  5. In a blender, put the soaked bread and evaporated milk. Blend until smooth.
  6. Add the eggs, condensed milk, all-purpose cream, and vanilla extract. Blend until mixed evenly.
  7. Pour mixture in each llanera with caramel. Leave a bit of gap on top.
  8. Cover each llanera with aluminum foil then arrange them properly in the steamer.
  9. Steam for 45 minutes under medium fire.
  10. After steaming, let it cool completely then chill in the refrigerator for at least 3 hours.
  11. Unmold and transfer the bread pudding to another container or serving plate.
  12. Serve and enjoy your bread pudding with caramel!

3. Cathedral Window Gelatin

This fruity and milky dessert is so delicious! The colorful jelly chunks resemble the stained-glass windows of a cathedral. It is perfect to serve during the holidays and special occasions!

Cathedral Window Gelatin Recipe


  • 1 sachet (25g) mango jelly powder
  • 1 sachet (25g) strawberry jelly powder
  • 1 sachet (25g) buko pandan jelly powder
  • 5 tbsp sugar, for each jelly flavor
  • 4 cups water, for each jelly flavor

For the milky jelly:

  • 1 sachet (25g) unflavored white jelly powder
  • 1 can (410ml) kremdensada
  • ½ cup all-purpose cream
  • ½ cup sugar
  • 1 can (240ml) unsweetened pineapple juice
  • 4 cups water


  1. Combine water, buko pandan jelly powder, and sugar in a pot. Mix well. Place on the stove and turn on the heat. Stir continuously until it boils. Turn off the heat then transfer the mixture into a mold or container. Repeat this step for the remaining two flavors of jelly.
  2. Let the jellies set. Wait for about 45 minutes.
  3. Slice the jellies into cubes.
  4. Put different flavors of jelly cubes into gelatin molds. Just fill about ⅓ portions of the molds. Set aside.
  5. To make the milky jelly, combine water, unflavored white jelly powder, kremdensada, all-purpose cream, sugar, pineapple juice, and water in a pot. Mix well. Place on the stove and turn on the heat. Stir continuously until it boils. Turn off the heat.
  6. Immediately pour the milky jelly mixture into the molds with the jelly cubes. Let cool.
  7. Chill in the refrigerator for about 4 hours or overnight.
  8. Serve by carefully removing the gelatin from the mold and then transferring it to a serving plate. Enjoy your cathedral window gelatin!