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Guava and Cream Cheese Pops

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  • Prep 2 hr 0 min
  • Total 4 hr 0 min
  • Ingredients 6
  • Servings 48
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When I was a little girl, I loved cake with guava jelly filling. Later, I fell in love with guava shells in syrup served with pieces of cream cheese, which I learned to eat in Caracas. I still enjoy the glorious contrast of these familiar flavors and textures, and I’m always on the search for new recipes that pair these two ingredients. Make them ahead of time for kids’ birthdays or to spoil loved ones. These pops can stay out at room temperature and they also freeze well. Let us know what you think!
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 package cream cheese, at room temperature
  • 1/2 cup guava paste, finely diced
  • 1/4 cup milk chocolate, chopped
  • 1/2 lb white chocolate, chopped
  • Colored sprinkles, for garnish

Directions

  • 1
    Prepare the cake according to package instructions. Let cool completely.
  • 2
    Cut into medium-sized cubes and process in a food processor. Pour the crumbs in a container.
  • 3
    Add the cream cheese and guava paste. Combine with a spatula until all ingredients are fully incorporated. Form balls out of the dough by the rounded tablespoon.
  • 4
    Arrange the balls on a plate or flat serving tray.
  • 5
    Melt the milk chocolate in the microwave for about 15-20 seconds. Dip 1 end of the sticks in the chocolate and insert in the guava and cream cheese balls. Freeze for about 1/2 hour and then refrigerate overnight.
  • 6
    Melt the white chocolate in a double boiler or in the microwave. Dunk the pops in the chocolate and garnish with the colored sprinkles.
  • 7
    Serve and enjoy!

Expert Tips

  • tip 1
    Once prepared, you can freeze these pops for up to 1 month.
  • tip 2
    In place of sprinkles, use shredded coconut or chopped nuts for added variety.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • When I was a little girl, I loved cake with guava jelly filling. Later, I fell in love with guava shells in syrup served with pieces of cream cheese, which I learned to eat in Caracas. I still enjoy the glorious contrast of these familiar flavors and textures, and I’m always on the search for new recipes that pair these two ingredients. Make them ahead of time for kids’ birthdays or to spoil loved ones. These pops can stay out at room temperature and they also freeze well. Let us know what you think!
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