Well, now that Thanksgiving is dead and gone, we’re all racking our brains on how to use up the leftovers stuffed into every nook and cranny of the fridge. The obvious ones come to mind—”day after” sandwiches and a variety of turkey themed soups and casseroles—but what about those desserts?
We made a huge pan of pumpkin cheesecake bars for Turkey Day and even after I pawned them off on friends and co-workers, I still had a ton left over. Eating bar after bar of pumpkin, on cheesecake, on buttery graham crackers began to feel more like a chore than a treat, so I needed an upgrade. I remembered the leftover ice cream I had in the freezer and decided it was time for a trip down Dairy Queen lane.
I dumped everything in a blender, gave it a whir, and voila! A pumpkin cheesecake milkshake was born. I drank it in 32 seconds flat and had a sugar buzz for the next three hours, but I regret nothing—so delicious.
I got the recipe for the pumpkin cheesecake bars from Roxana’s Home Baking blog, but you can do this with pretty much any dessert you have left over from the holidays—pumpkin pie, pecan pie, cheesecake, even apple crisp or brownies (OMG). Get creative!
Enjoy.
Ingredients
- pumpkin cheesecake bars (or any leftover dessert)
- milk (any type, I used coconut)
- vanilla ice cream
Instructions
Dump equal portions of the pumpkin cheesecake bars and ice cream into a blender and start blending. Slowly add milk until you get a thickness and consistency you like. Pour in a glass, pop in a straw, pretend you’re six, and chug it as fast as you can.
