Raspberry Cheesecake Floats

Name: Raspberry Cheesecake Floats
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 2 cans (12 ounces each) cream soda, divided; 1/4 teaspoon almond extract; 3 ounces cream cheese, softened; 1 package (12 ounces) frozen unsweetened raspberries; 4 cups vanilla ice cream, softened if necessary, divided; TOPPINGS:; Whipped cream; Fresh blackberries and blueberries

I've yet to meet a cheesecake I didn't like! The flavors here of cream cheese and raspberries create an ideal combination. Although ice cream floats are summery, I like this treat so much that I whip it up during the winter, too. —Deirdre Cox, Kansas City, Missouri

Ingredients

2 cans (12 ounces each) cream soda, divided
1/4 teaspoon almond extract
3 ounces cream cheese, softened
1 package (12 ounces) frozen unsweetened raspberries
4 cups vanilla ice cream, softened if necessary, divided
TOPPINGS:
Whipped cream
Fresh blackberries and blueberries

Directions

Place 1/2 cup cream soda, extract, cream cheese, raspberries and 2 cups ice cream in a blender; cover and process until smooth.
Divide among six tall glasses. Top with remaining ice cream and cream soda. Garnish with whipped cream and berries. Serve immediately.

Nutrition Facts

1 float (calculated without toppings): 314 calories, 15g fat (9g saturated fat), 54mg cholesterol, 137mg sodium, 42g carbohydrate (37g sugars, 2g fiber), 5g protein.

Originally published as RASPBERRY CHEESECAKE SHAKE in Holiday & Celebrations Cookbook 2014