Drumstick Layered Dessert
Description
Entertain guests and family with a childhood favorite, Drumsticks. This dessert brings back memories of that favorite ice cream in a cone with vanilla ice cream, chocolate and peanuts in a wafer cone, but without the ice cream. It's truly scrumptious.
Ingredients
2 c. vanilla wafer crumbs
1 c. chopped peanuts, divided
¼ c. granulated sugar
1 stick butter, melted
2 - 3.4 oz. boxes white chocolate instant pudding
4 c. half & half, cold
16 oz. whipped cream cheese, softened
8 oz. frozen Cool Whip, thawed or 2 c. homemade sweetened freshly whipped cream
2 c. mini chocolate chips, divided, reserve 1 c. for the ganache
½ c. heavy cream, for the ganache
5 sugar cones, roughly crushed
Directions
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Preheat oven to 350 degrees. Grease the bottom of a 9 x 13 inch baking dish with cooking spray.
In a small mixing bowl, toss together vanilla wafer crumbs, ½ c. chopped peanuts, melted butter and granulated sugar. Press onto the bottom of the baking dish.
Bake for 15-20 minutes until lightly golden and set; cool completely.
In a medium mixing bowl, whip both boxes of white chocolate instant pudding the half & half for 2-3 minutes until it begins to thicken. Add whipped cream cheese; continue to whip until smooth and combined. Fold in the Cool Whip by hand. Spread evenly onto the crust.
Sprinkle the filling with half of the reserved mini chocolate chips, half of the chopped peanuts and half of the crushed sugar cones. Set aside the remaining to garnish the top.
Ganache:
Melt 1 c. mini chocolate chips and ½ c. heavy cream in the microwave in 20 second increments, stopping to stir each time. Repeat this process until smooth.
Cool melted chocolate slightly. Drizzle over the first layer of chocolate chips, sugar cone pieces and peanuts.
While the chocolate is still soft, garnish the top with reserved peanuts, chocolate chips and sugar cone pieces.
Chill for at least 4 hours or overnight, before cutting.
16 servings.
**The mini chocolate chips, peanuts and crushed sugar cone pieces are layered once on top of the filling and again over the chocolate ganache to garnish.