- 2 pkg. (8 oz.) cream cheese
- 4 tbsp guava concetrate
- 1 1/2 cup powdered sugar (sifted)
- 1 8 oz cool whip
- 1 can (12 oz) guava concentrate
- 2 tbsp cornstarch
- 1/2 cup water
Combine cream (room temperature is best), guava concentrate and powdered sugar. With the guava concentrate, I buy it frozen, but let it sit out in room temperature for a bit. Put everything into a mixer.
Fold cool whip into cream cheese mixture. And once it's all mixed up, spoon into a crust of your choice. I recommend the graham cracker crust. Chill.
OK this part can be a bit tricky. With the guava concentrate, I poured it into a jug and added about 3 cups of water, it all varies on how sweet you want it to be. You won't use all the juice in the jug. Pour some into a medium saucepan and put it over low-medium heat.
In a separate cup, add 2 tablespoons of cornstarch and about a 1/2 cup of water. Mix it with a spoon.
Pour cornstarch-water mixture into the pan and whisk it up until it thickens. You'll probably have to add more cornstarch-water mixture to get it to thicken quicker. For me, it's still tricky to conquer this part, my dad is a pro at this ... his gifts weren't passed down to me, unfortunately.
You'll know it's done, when it coats the back of a spoon. Let it cool and then spread it over the cream cheese mixture. And chill some more.