Monday, May 23, 2011

RASPBERRY CHEESECAKE SHAKE

1 pkg (12-oz) frozen unsweetened red raspberries, thawed
1 pkg (3-oz) cream cheese, softened
1/4 tsp almond extract
1 quart vanilla ice cream, softened
2 (12-oz each) cans cream soda
fresh raspberries for garnish, optional

In a blender container combine the raspberries, cream cheese, extract, half the ice cream, and 1/2 cup of the cream soda. Cover blender and blend mixture until smooth.
Divide the mixture among 6 tall (16-oz) chilled glasses. Add a scoop of the remaining ice cream to each glass. Top each glass with equal amounts of the cream soda. Top with fresh raspberry garnish, if desired. Serve immediately.

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