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Strawberry Cheesecake Punch
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2 (10 ounce) packages frozen sweetened strawberries, thawed
8 ounces light cream cheese (Neufchâtel), softened
1/2 cup cream of coconut
2 cups reduced-fat milk
1 quart reduced-fat vanilla ice cream
Strawberry slices (optional)
In a blender container, combine strawberries, cream cheese, and cream of coconut. Cover and blend until smooth. Pour into a punch bowl. Stir in milk. Spoon small scoops of ice cream into punch. If desired, garnish each serving with strawberry slices.
Makes 16 (6 ounce) servings.
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