Drumstick Cake Dessert Recipes

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DRUMSTICK CAKE DESSERT



Drumstick Cake Dessert image

I don't recall where I found this recipe butOMG-this is a dessert to die for!! Very rich but oh so goood!!!! Prep time about 2-1/2 hours. This includes chilling time.

Provided by Anita Harris

Categories     Dessert

Yield 10-12 serving(s)

Number Of Ingredients 12

2 cups vanilla cookies, crumbled
3/4 cup peanuts, crushed
1/2 cup butter, melted (not margarine)
1 (1 ounce) package cream cheese, softened
1/2 cup peanut butter
1 cup powdered sugar
2 cups Cool Whip, thawed
3 cups milk
2 boxes instant chocolate pudding mix
2 cups Cool Whip, thawed
2 milk chocolate candy bars, chopped fine
1/2 cup peanuts, crushed

Steps:

  • 1st LAYER: Mix together ingredients and press into the bottom of a 13x9 dish.
  • 2nd LAYER: Mix together ingredients and spread on top of 1st layer.
  • Chill in fridge for 30 minutes.
  • 3rd LAYER: Mix together ingredients and spread on top of 2nd layer.
  • Chill 30 minutes.
  • 4th LAYER: Top 3rd layer with Cool Whip.
  • Mix together the chopped milk chocolate and peanuts and sprinkle over top of cool whip.
  • chill at least 30 minutes.

DRUMSTICK DESSERT



Drumstick Dessert image

Make and share this Drumstick Dessert recipe from Food.com.

Provided by Tweety Grams

Categories     Frozen Desserts

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed graham wafers
1/2 cup crushed peanuts
1/4 cup melted butter
2 tablespoons peanut butter
8 ounces cream cheese
1/2 cup white sugar
1/2 cup peanut butter
1 teaspoon vanilla
3 eggs
1 (16 ounce) container Cool Whip
8 teaspoons chocolate syrup or 8 teaspoons fudge sundae sauce

Steps:

  • Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top).
  • Cream next 3 ingredients together.
  • Add vanilla, the eggs, and cool whip.
  • Spread filling into crust.
  • Dribble on sauce and marbilize with a knife.
  • Sprinkle remaining crumbs on top.
  • Freeze.
  • Thaw before eating.
  • (1 1/2 hrs).

HOMEMADE "DRUMSTICK" CAKE CONES



Homemade

If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped nuts coat the rim of each cone, as well as on the top of the ice cream scoops. And when it's time to enjoy, everyone will discover the surprise ending: a spoonful of fudgy chocolate ganache and even more nuts at the bottom.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes 4

Number Of Ingredients 8

4 ounces white, milk, or dark chocolate, such as Baker's, chopped (3/4 cup)
1 tablespoon unrefined coconut oil
1/3 cup heavy cream
2 ounces white, milk, or dark chocolate, such as Baker's, chopped (1/3 cup)
1 tablespoon malt powder (for milk-chocolate variation only)
4 cake cones
1/2 cup roasted cashews, peanuts, or hazelnuts, chopped
1 pint strawberry, caramel, or chocolate ice cream

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.

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