Taste is like that of the ice cream drumstick but with out the ice cream. Very rich.
TOP Reviews:
I brought this dish to Easter dinner and it was a hit with all… including my 91 year old father; he loves his sweets. Everyone agreed this is a creamy, rich dessert that reminds you of being a kid and eating drumstick ice cream cones!
This was fabulous! So glad I finally got a chance to try it. It was the first thing to disappear : ) This is the #1 request now and it was so easy to make even for a newbie like me!
Made this for a twelve year old boy’s birthday cake (because it was his third celebration and I wanted to mix it up). We loved it. I have a similar recipe and decided to make the pudding like that so it wouldn’t have to be frozen. I used two big boxes of instant chocolate pudding with 4 1/2 cups milk. I also added vanilla. I followed everything else the same. What a treat! Thanks for a great new addition to my trophy desserts.
Drumsticks have been a fave since a kid..and still is, choco tacos too..I love the cone when it gets a lil’ chewy. yummm..I also remember them only having vanilla ice cream..but love the idea of a ligh PB flavor in it. I may make this for my son’s Bday in Sept. He lloves PB and Choc anything…and ch
The creamy part of this recipe is a little like the filling in a “dirt cake”, which has no PB..so i think you could leave it out of the filling..but maybe add extra cream cheese and or cool whip. Experimenting is fun…
Ingredients
15 ounce package sugar cones (for ice cream), crushed well (must be sugar cones, no other kind.)
1 stickbutter, melted
1 1/3 ccrushed spanish peanuts, unsalted (divided)
18 ounce package cream cheese, softened
1 cpowdered confectioners’ sugar
1/3 cpeanut butter (crunchy or smooth…both work fine)
1 largetub of cool whip (may use fat-free or sugar-free)
24 ounce packages instant chocolate pudding (again, may use fat-free or sugar free)
3 cmilk (can use low-fat or even skim milk if you prefer)
1 largehershey bar (refrigerated) for grating
Directions
Preheat oven to 350 degrees. This dessert is layered.
First layer: Mix together crushed sugar cones, butter and 1 cup of the crushed peanuts. Press into the bottom on a 9 X 13 glass baking dish. Place in preheated oven and bake 10 minutes to set the first layer or crust. Remove from oven and cool completely before adding the other layers.
Second layer: Soften cream cheese, and blend well with peanut butter and powdered sugar. Blend until smooth. Fold in 2 cups Cool Whip. Spread this over the crust layer.
Third layer: Mix up your pudding with 3 cups milk and spread over the second layer, spreading it out evenly. Take remaining Cool Whip and sppread over all. Sprinkle 1/3 cup crushed peanuts and grated Hershey bar on top. Put in the freezer, being careful not to freeze all the way. This dessert is best served half-frozen.
Note: This dessert is very rich at best. If you are watching your weight or blood sugar, feel free to use fat-free or sugar free products when possible in making this dessert. The taste will not suffer and any little bit helps, right? Bon Apetit’ Y’all!!
From: just a pinch
