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Crust:
Process cookies and combine with melted butter and sugar. Press into bottom and sides of a 12-inch (25 cm) pie pan. Freeze crust while the filling is prepared.
Filling:
Moisten gelatin in ¼ cup water for 2 minutes and heat stirring until dissolved. Cool to room temperature.
Whip cream until it starts to hold soft peaks. Add sugar and continue whipping until thick (as for chantilly cream). Add manjarblanco and combine until thoroughly mixed. Stir in gelatin and cherimoya.
Remove crust from freezer and fill with cherimoya filling. Refrigerate 4 or 5 hours.
Topping:
Combine cherimoya with gelatin and place on top of filling. Decorate with chocolate shavings.
Manjarblanco
Place a can in a medium size pan, cover with water and bring to a boil for 2 hours or 45 minutes in a pressure cooker. Cool completely before opening the can.Transfer to a serving bowl. Serve.
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