Pumpkin Cheesecake Shooters


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.”


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