Makes 6-8 servings
Preparation and cooking time: 5 ½ hours (including 4 hours refrigerating time)


Cookie Base:
1½ cup Bread Stix biscuits
1 cup Pasensya cookies
2 cups butter, melted

Avocado Mixture:
1½ blocks cream cheese, softened
½ cup whipping cream
⅓ cup icing sugar
1½ cup condensed milk, hot
1 tablespoon gelatin powder
1 ½ cup evaporated milk, hot
4 pieces avocado, cubed

Kesong Puti Mixture:
2 cups evaporated milk, hot
2 packs kesong puti
1 cup cream
¼ cup sugar
1 tablespoon gelatin powder
½ teaspoon vanilla extract


Cookie base:
1. In a food processor, combine Bread Stix and Pasensya cookies and pulse until crushed into a fine powder. Add melted butter and mix well.
2. Tightly pack and press the crumb mixture into the base of a baking pan and set aside in freezer for 20 to 30 minutes.

Avocado Mixture:
1. In a bowl, cream together cream cheese, whipping cream, and icing sugar. Divide the mixture into two and set aside.
2. In another bowl, mix together hot condensed milk and 1 tablespoon of gelatin powder until gelatin dissolves.
3. Place one half of cream cheese mixture into a food processor. Add condensed milk/gelatin mixture, evaporated milk, and avocado. Blend until smooth and creamy, cover, and set aside.

Kesong Puti Mixture:
1. Place evaporated milk and kesong puti in a food processor and blend until smooth. Set aside.
2. In a saucepan, combine cream and sugar over medium heat and stir until sugar dissolves. Add the evaporated milk/kesong puti mixture and 1 tablespoon of gelatin then stir until well combined and slightly thickened. Add vanilla extract and mix. Strain the mixture over a fine sieve.
3. Add warm kesong puti mixture to remaining half of cream cheese mixture and mix until well combined.

1. Alternate scooping the avocado mixture and kesong puti mixture on top of the cookie base until almost full, creating alternating ripples until cake pan is full. Chill for at least 4 hours.
2. Carefully unmold from cake pan. Slice and enjoy your sweet treat!

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