Real Recipes From Real Home Cooks ®

drumstick torte

(8 ratings)
Blue Ribbon Recipe by
Cathy Nunn
Weslaco, TX

Have several copies of this recipe handy if you serve this to company or bring it to a potluck. People are going to want this recipe! This is my very favorite dessert of all time. It's easy to make and decadent. It tastes exactly like the sundae cone ice cream treats we enjoyed as kids. 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 making this dessert. The taste will not suffer and any little bit helps, right?

Blue Ribbon Recipe

Recreate a childhood favorite ice cream truck treat with this drumstick torte. It features all the flavors of the ice cream sundae cone in a 9x13 layered dessert. The base is crushed sugar cones that are crunchy and sweet. The best part of this torte is the rich and creamy filling. Combining cream cheese and powdered sugar creates a smooth, velvety layer enhanced with nutty peanut butter. Instant pudding helps the rich and indulgent chocolate pudding layer come together in a snap. Finally, it's topped with whipped topping, chopped nuts, and grated chocolate. The hardest part of this frozen dessert recipe is waiting for the layers to slightly set up in the freezer.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 8 serving(s)
prep time 2 Hr
cook time 10 Min
method Bake

Ingredients For drumstick torte

  • 5 oz
    sugar cones, crushed well
  • 1 stick
    butter, melted
  • 1 1/3 c
    unsalted Spanish peanuts, crushed, divided
  • 8 oz
    cream cheese, softened
  • 1/3 c
    peanut butter, crunchy or smooth
  • 1 c
    powdered sugar
  • 16 oz
    whipped topping, thawed, divided
  • 2 box
    instant chocolate pudding (3.9 oz each)
  • 3 c
  • 1 lg
    chocolate bar, refrigerated

How To Make drumstick torte

  • Crushed sugar cones, butter, and Spanish peanuts in a baking dish.
    Preheat oven to 350 degrees F. Mix the crushed sugar cones, melted butter, and 1 c crushed Spanish peanuts. Press into the bottom of a 9 X 13 glass baking dish. Place in the oven and bake for 10 minutes to set.
  • Crust layer cooling.
    Remove from the oven and cool completely before adding the other layers.
  • Blend cream cheese, peanut butter, powdered sugar, and whipped topping.
    For the next layer, blend softened cream cheese with peanut butter and powdered sugar. Blend until smooth. Fold in 2 c of softened whipped topping.
  • Spread cream cheese layer over the cooled crust.
    Spread this over the sugar cookie crust layer.
  • Spread chocolate pudding over the cream cheese layer.
    Next, mix up your instant chocolate pudding with 3 c of milk. Spread evenly over the second layer.
  • Top with remaining whipped topping, crushed peanuts, and grated chocolate.
    Take the remaining whipped topping and spread it over the chocolate pudding. Sprinkle the remaining 1/3 c crushed peanuts over the whipped topping. Grate the chocolate bar over the torte.
  • Place the assembled torte in the freezer.
    Put in the freezer until partially frozen. Be careful not to freeze all the way. This dessert is best served half-frozen.