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.