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 pot-luck... People are going to want this recipe! This is my very favorite dessert of all-time! It's easy to make, decadent, and can be made using sugar-free or fat free ingredients and it tastes just as good... It tastes just like the "Drumstick" ice cream treats we enjoyed as kids!

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(8 ratings)
yield 8 to 10 depending on portion size
prep time 30 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For drumstick torte

  • 1
    5 ounce package sugar cones (for ice cream), crushed well (must be sugar cones, no other kind.)
  • 1 stick
    butter, melted
  • 1 1/3 c
    crushed spanish peanuts, unsalted (divided)
  • 1
    8 ounce package cream cheese, softened
  • 1 c
    powdered confectioners' sugar
  • 1/3 c
    peanut butter (crunchy or smooth...both work fine)
  • 1 lg
    tub of cool whip (may use fat-free or sugar-free)
  • 2
    4 ounce packages instant chocolate pudding (again, may use fat-free or sugar free)
  • 3 c
    milk (can use low-fat or even skim milk if you prefer)
  • 1 lg
    hershey bar (refrigerated) for grating

How To Make drumstick torte

  • 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!!