Strawberry-Cheesecake Shake

Strawberry-Cheesecake Shake
24 servings


Ingredients Weights Measures
graham cracker crumbs, divided 1 lb. + 8 oz. 1-1/2 qt.
strawberry ice cream 12 lb. 3-1/2 gal.
milk 3 lb. + 12 oz. 2 qt.
JELL-O Brand Cheesecake Filling Mix 1 lb. + 8 oz. 4-1/2 cups
whipped topping 6 oz. 3 cups
medium to large strawberries 1 lb. + 8 oz. 24 each


SPOON 1-1/2 cups of the graham crumbs (or 1 Tbsp. of the graham crumbs on trial recipe) onto plate. Dip rims of 24 (16-oz.) glasses (or one 16-oz. glass for trial recipe) in water, then in the crumbs. Set aside.

FOR each serving: Place 2-1/4 cups (8 oz.) of the ice cream, 1/3 cup of the milk, 3 Tbsp. of the dry Cheesecake Filling Mix and 3 Tbsp. of the remaining graham crumbs in blender; cover. Blend on high speed until well blended. Pour into prepared glass. Top with 2 Tbsp. of the whipped topping and a strawberry.

Kraft Kitchens Tips

Substitute frozen strawberry yogurt for the strawberry ice cream.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.