Drumstick  Dessert creates a no-bake version of your favorite ice-cream  cone that stays  stable in the  refrigerator.

Drumstick Dessert

By Sue Lau | Palatable Pastime

Drumstick Dessert is my recipe of the day with the  blogging  group  Sunday  Funday. We’re making no-bake desserts this moth to combat the  summer heat. So it is ovens  off and dessert game on!

I’ve gone for the no-bake drumstick dessert.  This puts the flavors  of the popular ice cream treat in a pan. Without actually using ice cream.

The texture is thick and has a cheesecake texture, but doesn’t taste like cheesecake. You can eat it this way, or I imagine freeze it up  even further for a really ice cream-like experience.

The  dessert is rich with nuts, crunchy sugar cones, creamy filling, caramel and fudge. It’s not hard to make  and everyone  is sure to love it.

Sunday Funday

No-Bake Desserts

• Carlota de Limón from Food Lust People Love
• Drumstick Dessert from Palatable Pastime
• Oreo Icebox Cake from Amy’s Cooking Adventures
• Mango Pudding from Sneha’s Recipe
• Nutty Cracker Jack and Pretzel Treats from A Day in the Life on the Farm
• Pineapple Mousse from Mayuri’s Jikoni

Drumstick  Dessert

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Drumstick  Dessert

Drumstick Dessert

Sue Lau

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Prep Time 15 mins

Chill Time 3 hrs 15 mins

Course Dessert

Cuisine American

Servings 6

Equipment

• Food Processor
• Freezer

Ingredients

  

1x2x3x

• 1 (5 ounce) box sugar cones, divided
• 2 tablespoons melted butter
• 7.25 ounce bottle Magic Shell ice cream topping
• 8 ounces cream cheese at room temperature
• 1/2 cup creamy peanut butter
• 1 cup whole milk
• 1 (3.3 ounce) box white chocolate instant pudding and pie filling mix
• 1/2 cup roasted peanuts (chopped)
• 1/2 cup warm caramel ice cream topping
• 1 cup warmed hot fudge
• 2 tablespoons cookie sprinkles
• 1/2 cup roasted peanuts

Instructions

 

• Pulse half the sugar cones in a food processor until they are fine crumbs.
• Mix with melted butter and spread in the bottom of an 8x8-inch square brownie dish and press the crumbs in firmly.
• Drizzle with the magic shell topping as evenly as you can (don't bother to spread it).
• Chill the pan in the freezer for 15 minutes to set up the shell.
• While you wait, whisk the cream cheese and peanut butter until smooth in a mixing bowl.
• Stir in the instant pudding mix and milk, and whisk until blended.
• Remove the square pan from the freezer and spread the filling in the pan.
• Sprinkle with the chopped peanuts and caramel topping.
• Place pan back in the freezer for one hour.
• While you wait, crush the remaining cones into bits, but not powdery.
• Take the pan out of the freezer, and sprinkle the top of the dessert with peanuts, crushed sugar cones, warmed hot fudge and cookie sprinkles.
• Cover pan and refrigerate for two to three hours, then slice and serve.

Notes

From the kitchen of palatablepastime.com

Keyword No-Bake Desserts

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