Strawberry Crunch Cheesecake Sugar Cones
Recipes Desserts Holidays Kid-friendly Quick and Easy Seasonal cooking
Description
Serve an extra special dessert and make these cheesecake cones. They will last for up to 3 days when stored in the refrigerator.
Ingredients
The Cones And Crumble:
12 sugar cones
20 vanilla/golden Oreo cookies, crushed
8 T. butter, melted
3 oz. package Strawberry Jell-O
Filling:
16 oz. cream cheese
1/2 c. sugar
2 T. powdered sugar
1 1/2 t. vanilla
8 oz. Cool Whip
Strawberries:
1 lb. strawberries, fresh or frozen
1/2 c. sugar
1/4 c. lemon juice
1/4 c. corn starch
2 T. water
Glaze:
2 c. powdered sugar
5 T. milk
1/2 t. vanilla
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Crumble:
Preheat oven to 375 degrees.
Finely crush cookies in a food processor.* Mix in melted butter; pulse to combine. Place in a baking dish. Bake for 5 minutes. Remove from oven. Mix in the package of Jell-O.
Cheesecake Filling:
Add cream cheese into a mixing bowl; beat on high until light and fluffy.
Mix in sugar, powdered sugar and vanilla extract. Mix in Cool Whip until combined.
Strawberries:
To use fresh strawberries, wash, hull and slice them. Place the slices in a bowl; sprinkle some sugar over them.
Or, create a simple strawberry glaze by placing strawberries in a saucepan; turn heat to medium. While strawberries are warming up, mix together 1/2 c. sugar, 1/4 c. lemon juice, 2 T. water and 1/4 c. corn starch. Cook over medium heat, stirring constantly. Once mixture has started to thicken, remove it from the heat.
Glaze:
Mix together the powdered sugar, the milk and the vanilla extract in a medium bowl.
Dip and coat the top section of the ice cream cones in the icing. Roll the cones around in the crumbles to evenly coat the cones.
Place cones on a cookie sheet as they are finished; allow them to dry. Pipe the cream cheese into the cones. Drizzle the strawberries on top or if using fresh strawberries, place the strawberry chunks in with the cream cheese.
Drizzle the entire cones with icing.
Store in the refrigerator until ready to serve.
12 servings.
*You could place cookies in a sealable plastic bag and crush them with a rolling pin.