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
- 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)
- 8 ounce package cream cheese, softened
- 1 c
- powdered confectioners' sugar
- 1/3 c
- peanut butter (crunchy or smooth...both work fine)
- 1 large
- tub of cool whip (may use fat-free or sugar-free)
- 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 large
- hershey bar (refrigerated) for grating
How to Make Drumstick Torte
- 1Preheat 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.
- 2Second 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.
- 3Third 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.
- 4Note: 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!!