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.
- 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
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- Food Processor
- 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
- 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.
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