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Drumstick Dessert

Sue Lau
No ratings yet
Prep Time 15 mins
Chill Time 3 hrs 15 mins
Course Dessert
Cuisine American
Servings 6


  • Food Processor
  • Freezer


  • 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.


From the kitchen of palatablepastime.com
Keyword No-Bake Desserts
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