I would NEVER make this in a Vitamix...... It would hurt to much licking it clean, with the blades and all....

Anybody else try it?

Normally I wouldn't care that much if people like my recipe, but I really feel this is an awesome recipe, and it literally takes about 90 seconds to make.

Over here, over here! Hand flying in the air.....I tried it, I tried it.! Was it good? Yes it was, pretty darn good, nice and thick and oh so rich. Will I make it again, maybe. I don't know tho.....my brain had a hard time wrapping itself around eating a sweet avocado.

I knew I was forgetting something. So finally, here is the info on freezing avocados.

Whole, cut, diced, or even mashed avocados don't freeze well, but pureed do. Tho they don't recommend freezing pre-made guacamole. Here are the instructions cribbed from http://www.avocadocentral.com/how-t...-ripen-avocados. They have a lot of other info, too.

Follow the instructions below to get the best possible result when freezing pureed Hass Avocados.
1. Wash - Wash the outside of the avocados thoroughly by holding them under running water or in your selected produce wash.

2. Cut - Cut and peel the avocados.

3. Puree - Place the peeled avocados in a food processor or blender. Add a ratio of one tablespoon of an acidic agent like lemon or lime juice for each avocado you are freezing. Puree until smooth. This will ensure that the lemon or lime juice is evenly distributed to help to prevent the avocados from turning brown. Mashing the avocado rather than pureeing yields a less desirable result because the acidic agent is unevenly mixed in.

4. Package - Place the pureed avocado into an air-tight container. Leave ½ to 1 inch of headspace in the container to allow for expansion. Close your container tightly and label accordingly. Freeze.

Frozen avocado puree must be used within four to five months of freezing.

hi, how do you make the avocado cheese cake? thank you