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Strawberry-Cheesecake Ice Cream

Strawberry-Cheesecake Ice Cream
 
Yield:
24 servings, 3/4 cup each

Ingredients

Ingredients Weights Measures
PHILADELPHIA Cheesecake Batter 3 lb. 1 tub
strawberry ice cream, softened 3.75 lb. 3 qt.

Directions

LAYER cheesecake batter and ice cream in freezer container; freeze 4 to 6 hours or until firm.

SCCOP into balls, using rounded #6 scoop; place in single layer in shallow pan. Return to freezer until ready to serve.

FOR each serving: Place 1 ice cream ball in serving dish.

Kraft Kitchens Tips

Special Extra
Garnish each serving with a dollop of whipped topping and fresh strawberry.
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