Cheesecake Shake
INGREDIENTS:
4 ounces cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1-1/4 cups whipped topping
1 graham cracker crust (9 inches)
Additional ingredients for each shake:
1/2 cup plus 2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup vanilla ice cream, softened
In a mixing bowl, beat cream cheese until fluffy. Add condensed milk and lemon juice; beat until thickened and blended. Fold in whipped topping. Spoon into the crust. Refrigerate for 2 hours or until set. Cut into eight pieces. For each shake, place one piece of cheesecake in a blender; add the additional ingredients. Cover and process until smooth. Pour into a chilled glass.
Yield: 8 servings