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
Equipment
- Food Processor
- Freezer
Ingredients
- 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
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Dessert looks so good and colorful!
Sue,
Hi! All that I can say is yummmmmm!
What a fun dessert and so much neater to eat than actual drumsticks!
Very creative Sue. This sounds amazingly delicious