1 c Whipping cream
1/2 c Sugar
8 oz Cream cheese
1 Whole pie crust — 8″
6 oz Frozen guava juice
1 tb Cornstarch
1/4 c Water
Prepare pie filling:
Whip cream until stiff, adding sugar slowly. Beat cream cheese until
soft and fluffy. Fold whipped cream into cream cheese. Pour mixture
into prepared and baked crust and chill for 2 hours or until firm.
Prepare pie topping:
Bring guava concentrate to a boil. Combine water with cornstarch and
stir into guava concentrate. Cook over low heat until mixture turns
thick and clear. Cool. Spread topping over pie.