A girl can rarely say no to her favorite cake. She especially can’t say no to it in ice cream form!

Funfetti Milkshakes (3-4 servings)
Needed: 1 box of Funfetti cake mix, additional ingredients the box directions call for (except eggs), 4-5 cups milk and 4-5 scoops of vanilla ice-cream. Serve with extra sprinkles if you like!

For more flavors, check out the recipes at A Beautiful Mess!

[ via: A Beautiful Mess ]

This little number is for Jess Nelson because she is a cloud lover like myself!

Make your own ice cream cloud sandwiches for any sunny or cloudy day. Download the recipe as a PDF HERE or view the recipe image below and click on the image!

[ via: fortysixthatgrace ]

Serving: 16
Ingredients:

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.