Raspberry Cheesecake Shake

Raspberry Cheesecake Shake
Recipe & picture courtesy of Better Homes & Gardens

Makes: 6 servings
Prep: 10 minutes

  • 1 12-ounce package frozen unsweetened red raspberries, thawed
  • 1 3-ounce package cream cheese, softened
  • 1/4 teaspoon almond extract
  • 1 quart vanilla ice cream, softened
  • 2 12-ounces cans or bottles cream soda
  • Fresh raspberries (optional)
  1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
  2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

**Personal Review: No Review Yet**

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One response to this post.

  1. That looks delicious! Let us know when you try the recipe. I’d love to know how it turns out. I’m a big fan of smoothies. In fact, I just whipped up some strawberry-banana smoothies for lunch today! :)

    Reply

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