BUKO PANDAN CREAM CAKE

Ingredients:

2	cups	butter cookies, finely crushed
1	cup	desiccated coconut, toasted
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled
1/2	cup	corn syrup
2	cups	pandan gelatin, cubed
1/2	cup	toasted pinipig, for topping

Procedure:

Combine all crust ingredients in a bowl then divide and press onto the bottom of two 9’’ pans. Divide the cubed pandan gelatin into the 2 pans.
Fill the pans with ice cream then freeze for 4 hours. Top and decorate with whipped cream and toasted pinipig. Serve immediately.

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