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Eggnog Cheesecake Shake

Eggnog Cheesecake Shake
 
Yield:
32 servings, 9 oz. each

Ingredients

Ingredients Weights Measures
vanilla ice cream 12 lb. 2 gal.
PHILADELPHIA Cheesecake Batter 4 lb. 2 qt.
milk 32 oz. 1 qt.
ground nutmeg - 4 tsp.
Garnish
whipped topping 5.3 oz. 2 cups
ground nutmeg - 1 tsp.

Directions

BLEND first 4 ingredients in a shake blender until smooth.

SERVE a 9 oz. portion garnished with 1 Tbsp. whipped topping and a dash of nutmeg.

Kraft Kitchens Tips

Special Extra
Prepare as directed, adding 1 Tbsp. bourbon or rum per serving.
K:63848v01:155101
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Nutritional Information

Nutrition Information

Calories
 490
Total fat
 31 g
Saturated fat
 19 g
Cholesterol
 145 mg
Sodium
 280 mg
Carbohydrate
 43 g
Dietary fiber
 0 g
Sugars
 41 g
Protein
 9 g
Vitamin A
 25 %DV
Vitamin C
 0 %DV
Calcium
 25 %DV
Iron
 0 %DV