Pumpkin Cheesecake Shooters
This is a quick and easy dessert to make, but I am warning you, it is very rich! I don’t have shooter glasses so my glasses are a bit big. Although, you may serve them in parfait glasses, if you want, for a larger dessert.
For the ready-to-eat cheesecake filling, I used Jello brand cheesecake mix. I put it in a pie plate without the crust (use for another time) and refrigerated it. It is the perfect amount for this recipe.
- 2 cups canned pumpkin pie mix
- 2 cups vanilla ice cream
- 2 cups ready-to-eat cheesecake filling (Jell-O Brand)
- 1/2 cup milk
- 2 teaspoons pumpkin pie spice, plus more for garnish
- Whipped topping
Place pumpkin pie mix, ice cream, cheesecake filling, milk and pumpkin pie spice in a blender. Blend until well-conbined and smooth. Garnish with whipped topping and pumpkin pie spice, or cinnamon, if desired.
Make 24 (2-ounce) shooters or if you prefer larger, 8 (6-ounce) desserts.
“You need not be afraid of where you’re going when you know God’s going with you.”