FLAVORED REDDI WHIP RECIPES

Steps:

• Place strawberries, banana and yogurt in blender container. Pulse until fruit is well blended, scraping sides of container, if necessary.
• Add ice; pulse until ice is well blended.
• Pour into glass and top with one serving (2 tablespoons) Reddi-wip. Serve immediately.

Steps:

• Position oven rack in middle of oven and preheat to 325°F. Wrap bottom and sides of 9-inch springform pan with foil, making sure inside of pan is water-tight. Spray inside of pan with cooking spray.
• Stir together graham cracker crumbs, sugar, melted butter and salt in medium bowl until crumbs are moistened. Press crumb mixture into springform pan. Place pan in deep sided aluminum roasting pan.
• Beat cream cheese and sugar in a large bowl using a handheld mixer on medium speed until smooth. Add eggs and mix on low speed until just blended. Add sour cream, peppermint extract, cornstarch and salt; mix on low speed until combined. Fold in crushed candy canes.
• Pour batter into pan and gently smooth out top to level. Place roasting pan in oven. Pour simmering water carefully into roasting pan until it comes halfway up sides of springform pan. Bake 60 to 75 minutes or until outside edges of cheesecake are set but center is slightly jiggly. Turn off oven and leave oven door ajar slightly. Allow cheesecake to sit in oven for 1 hour. Remove cheesecake from oven and cool completely. Once cooled, refrigerate at least 5 hours or overnight.
• Once ready to serve, remove springform side of pan and garnish with remaining crushed candy canes on top. Slice into 12 servings; garnish each slice with Reddi-wip®.