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@vickyyalbino: no se xq será

✧₊⁺ vicky albino ✧₊⁺
✧₊⁺ vicky albino ✧₊⁺
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Region: AR
Monday 27 July 2026 22:15:53 GMT
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Comments

bruno_barrero
bruno_barrero :
Basado en hechos reales
2026-07-27 22:53:32
31
mialazarte
miaalazartee :
el se alejo
2026-07-27 22:18:10
7
nosoyamili
Yamili :
AJAJJAJAJA
2026-07-29 21:46:40
0
villarreallud
🪷 :
pq no puedo descargarlooo😭
2026-07-30 03:38:05
0
mililopezcohn_
Mili💋 :
JAJAJAJJAJAJA
2026-08-02 20:16:12
0
diacr8804
diego.a_camargo :
yo creo que fue por otra razón 😏
2026-07-27 22:20:52
1
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🥥🍍🌴Raro Jelly Cheesecake🥥🍍🌴 1x Tropical raro packet 3 Tablespoons of water 3 teaspoons of gelatin 1 tin of pineapple slices 500grams of cream cheese 395grams of Sweetened condensed milk 1x lemon 1x Pams Arrowroot biscuits 250 grams of butter 250 grams of dessicated coconut Plastic cups/oil or glasses to put them in. 1) If using plastic cups, cut the end of. 2) Mix your biscuits, dessicated coconut and melted butter. Lightly pat into the bottom of the cups/glasses. Put in fridge for 3 hours. 3) Mix your cream cheese, sweetened condensed milk and lemon until smooth. Place on top of the biscuit base. 4) If using plastic cups, carefully lift the cup, rinse any cream cheese, dry and then lightly grease with oil with a paper towel. Place tightly and carefully back onto the cake. Making sure the cream cheese is covering the all sides. Use the end of a wooden spoon to shape before leaving it in the fridge for 4-6 hours 5) Meantime, make your raro jelly mix. Add 3 tablespoons of cold water to a cup, add 3 teaspoons of gelatin. Let it bloom for 10 minutes. Pour 1 packet of raro to 2 cups of boiling water and add in your bloomed gelatin. Let it rest on a kitchen bench until completely cooled. 6) Add half a pineapple slice on top of each cake. Pour the raro jelly mix on top, pouring it onto a spoon so it doesnt damage the cream cheese center. 7) Best left in the fridge overnight or after a couple of hours. #raro #jelly #cheesecake #dessert #tropical
🥥🍍🌴Raro Jelly Cheesecake🥥🍍🌴 1x Tropical raro packet 3 Tablespoons of water 3 teaspoons of gelatin 1 tin of pineapple slices 500grams of cream cheese 395grams of Sweetened condensed milk 1x lemon 1x Pams Arrowroot biscuits 250 grams of butter 250 grams of dessicated coconut Plastic cups/oil or glasses to put them in. 1) If using plastic cups, cut the end of. 2) Mix your biscuits, dessicated coconut and melted butter. Lightly pat into the bottom of the cups/glasses. Put in fridge for 3 hours. 3) Mix your cream cheese, sweetened condensed milk and lemon until smooth. Place on top of the biscuit base. 4) If using plastic cups, carefully lift the cup, rinse any cream cheese, dry and then lightly grease with oil with a paper towel. Place tightly and carefully back onto the cake. Making sure the cream cheese is covering the all sides. Use the end of a wooden spoon to shape before leaving it in the fridge for 4-6 hours 5) Meantime, make your raro jelly mix. Add 3 tablespoons of cold water to a cup, add 3 teaspoons of gelatin. Let it bloom for 10 minutes. Pour 1 packet of raro to 2 cups of boiling water and add in your bloomed gelatin. Let it rest on a kitchen bench until completely cooled. 6) Add half a pineapple slice on top of each cake. Pour the raro jelly mix on top, pouring it onto a spoon so it doesnt damage the cream cheese center. 7) Best left in the fridge overnight or after a couple of hours. #raro #jelly #cheesecake #dessert #tropical

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