It's time to clear out the rest of your Thanksgiving dessert leftovers—after all, you've got to make room in your kitchen and in your life for Christmas cookies.
In the spirit of cleaning out your fridge, I've got the perfect solution for using up any leftover Thanksgiving pie and cranberry sauce: make it in a shake!
This milkshake recipe is easy to make using leftover pecan or pumpkin pie (but not both at the same time, please) with a touch of cranberry sauce for a tinge of tartness; if you're daring, go ahead and add in a spoonful of sweet potato casserole, too. Mix it up, and then sip, savor, and enjoy this indulgent post-holiday treat.
- Yield:Serves 1
- Active time: 2 minutes
- Total time:2 minutes
- 1 slice (as small or large as you'd like) pecan pie
- 1 tablespoon cranberry sauce
- 2 large scoops vanilla ice cream
- 1/2 cup whole milk or cream
Place your pie slice, cranberry sauce, ice cream, and milk or cream in blender. Blend on high until smooth, 10 to 20 seconds. Add more cream or milk if thinner shake is desired; add more ice cream if you'd like a thicker shake.
Pour into tall glass; serve immediately. If desired, garnish with whipped cream.