Kitchen Angel | Cinnamon Apple Pie Ref Cake

INGREDIENTS

1 pack, 200g	crushed grahams
¼ cup	melted butter
1 tbsp	sugar
2 packs, 250ml	Angel All Purpose Creamer Tetra Pack, chilled overnight
half can	Angel Condesada
1 cup	cream cheese, softened
1 tsp	vanilla extract
1/2 tsp	ground cinnamon
1/2 tbsp	gelatin powder
2 tbsp	cold water
To make homemade apple pie filling
3 cups	peeled and diced apples
1/3 cup	sugar
3 tbsp	water
2 tbsp	butter
1 tsp	ground cinnamon
1 tbsp + 1 tsp	cornstarch, mixed with 2 tbsp water

PROCEDURE

Homemade apple pie filling, Melt butter and cinnamon over medium heat. Stir in apples, sugar & water. Cover and cook stirring occasionally or until slightly softened. On a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft but not mushy and filling is thickened. Let it bubble for 1 minute. Cool. Set aside until ready to use.
In a small bowl, combine gelatin and cold water. Mix well to allow gelatin to bloom. Heat water in a heatproof bowl, place the bowl with gelatin on top and mix well until melted.
In a mixing bowl, whip Angel All Purpose Creamer Tetra Pack. In another mixing bowl whip cream cheese, vanilla extract, ground cinnamon and Angel Condesada. Fold in all-purpose cream and slowly add the melted gelatin mixture.
To assemble. Pour the plain whipped cream on top of the prepared graham base Chill for 1 hour to set. Top with apple pie filling. Cover with layer of cream. Make sure to smoothen the cream on top. Chill to set for 1 hour. Decorate top with more apple pie filling and graham mixture. Refrigerate for 4 hours or best overnight.
Slice and serve cold.