Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.

Ingredients:

12 pcs. Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream

Ganache:
4 oz or 115 grams Semisweet Chocolate
1/2 cup Whole Milk
1 Tbsp. Butter
1 tetra brick Whipped cream
2 Tbsp. Brandy or Cognac (optional)

Procedure:

For the Ganache:
1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a small saucepan over medium heat.
3. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes.
4. Stir with a whisk until smooth. If desired, add the liqueur.

Serving:
1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream.
3. Scoop over 1 to 2 tbsp ganache on top of the cookie ice cream sandwich.
4. Serve and enjoy.

Ingredients:

8 pcs Lemon Square Mamon
1 pc Salted egg
1/4 cup Native Cheese
2 Tbsp. Butter, melted
1 Tbsp. Sugar

Procedure:

1. Spread melted butter on the top of the mamon.
2. Sprinkle with sugar.
3. Put sliced salted egg and native cheese on top.
4. Bake or broil for 3 to 5 minutes.

Ingredients:

12 pcs Lemon Square Choo Choo Vanilla
1 pint Vanilla Ice Cream
Add-ons of your choice (sprinkles, chopped nuts, mini chocolate chips, etc.)

Procedure:

1. Turn one cookie over place one or two scoops of the ice cream onto the bottom of the cookie.
2. Place another cookie (right-side-up) on top of the ice cream and squeeze them together a bit to push the ice cream to the edges.
3. Roll the edges in sprinkles, chocolate chips or nuts.
4. Eat immediately or wrap in plastic or foil and place in freezer bag to eat later.

Ingredients:

1/3 cup Lemon Square Cheese Cake, crushed
3/4 cup Butter, melted
1 can Condensed Milk
4 pcs. Eggs
1/2 kg Carrots, grated

Procedure:

1. Mix all ingredients.
2. Pour into desired tin or aluminum mold and put in a pan of water.
3. Steam bake at 350F for for 25 to 30 minutes.
4. Chill then serve.

Ingredients:

Crust:
3 cup Lemon Square Pandan Cake, ground
1 1/2 cup Brown Sugar
1 cup Melted Butter

Mousse:
2 pcs. Pandan Leaves
1 can Condensed Milk
1 tetrabrick Whipped Cream
3 tbsp. Gelatin Powder
1/2 cup Water

Procedure:

For the Crust:
1. Combine all ingredients.
2. Spread and press mixture firmly on a molder.
3. Chill for 20 minutes. Set aside.

For the Mousse:
1. Mix water and gelatin powder. Set aside.
2. Boil pandan leaves with condensed milk.
3. Remove from fire.
4. Add whipped cream and gelatin mixture.
5. Mix well until smooth.
6. Pour in the prepared molder with crust.
7. Chill overnight before serving.