Ingredients:
1 ¼ cups graham cracker crumbs
¾ cup margarine, melted
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tsp vanilla extract
1 cup heavy cream

** for the Topping:
1 cup water
1 sachet unflavored gelatin
½ cup Clara Olé Strawberry Jam

** for the Garnish:
Whipped cream
Ripe mango

Procedure:
1. In a small pan, combine graham cracker crumbs and melted margarine. Stir well and press into baking dish. Chill until set.
2. In large bowl, combine cream cheese, sugar, and vanilla. Mix well.
3. In a medium bowl, whip cream until stiff peaks form. Fold in whipped cream into cream cheese mixture. Spread over cooled crust.
4. Make topping. Boil water in a saucepan. Off the heat, add in the gelatin and stir until smooth. Cool at room temperature. Stir in the jam. Top the cream cheese with prepared topping. Smooth with knife or spatula to cover.
5. Chill in refrigerator until serving.
6. Garnish with whipped cream rosettes and sliced mangoes.
*can also use ramekins for individual servings.

Ingredients:
150g ground beef
1 clove garlic, minced
½ pc onion, chopped
oil for cooking
1 pouch Clara Ole 3-Cheese Spaghetti Sauce
250 g San Remo Penne pasta, cooked

** for the Cheese topping:
½ bar cream cheese
½ cup sour cream
2 tsps parsley, chopped

Procedure:
1. Saute garlic and onions.
2. Add ground beef and sauté until slightly brown.
3. Add 1 pouch of Clara Ole 3-Cheese Spaghetti Sauce. Simmer for 10 minutes or until cooked.
4. Meanwhile mix the cream cheese, sour cream and parsley until smooth.
5. Mix the pasta with the meat sauce then transfer to a baking dish.
6. Top with cheese topping. Bake for 30 minutes or until top is slightly brown