Homemade Drumstick Cake Cones Recipes

Steps:

• Prepare cake mix according to directions. Fill each cone about 3/4 full of batter, up to first ridge. Place cones in the cups of a cupcake pan or on cookie sheets.
• Bake at 400 degrees F (205 degrees C) for 15 to 18 minutes.
• Place 10 chocolate chips on top of each warm cone, and in a minute or two spread melted chocolate over top. Decorate with candies.

Steps:

• Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
• Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
• Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.

Steps:

• Mix base ingredients together, reserving 1/4 c for topping. Press remaining amount in a 9" x 13" pan.
• Cream sugar, peanut butter and cream cheese together.
• Fold in whipped topping (mixed according to package directions).
• Pour over base.
• Swirl chocolate sundae topping over it with a knife.
• Sprinkle remaining base crumbs on top.
• Freeze till set, serve frozen.
• You can use a large container of Cool Whip instead of the Dream Whip. I didn't list it in the ingredients because I couldn't remember offhand how many grams or whatever the tub is.
• Also the time is a guess for prep.
• Because I really have never timed it.
• The cook time is however long you leave it in the freezer.

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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!!

Steps:

• For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
• For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
• Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.