For dessert, I picked a dessert we'd talked about what he said sounded good. Drumstick Dessert looked pretty easy. When we talked about it, I told him it had a cream filling that was taking the place of ice cream. His question - why not just use ice cream. Yeah - why not? So we did! I made a half recipe in a small springform pan. Since it was only 4 of us, we didn't want a giant 9 x 13 dish of ice cream cake. Also, I couldn't imagine trying to get the first piece of that cake out of the 9 x 13 pan. Oof! I have a hard enough time with a casserole - let alone a frozen brick.
Bronwyn, my ever-ready helper, did lots of crushing, stirring, and sprinkling. The end results were delicious. I think next time I would let the cake thaw a bit. Trying to cut it frozen and eat it was SO cold! I know - ice cream - cold - freezer - cold - right? Still surprisingly cold... and hard.
I would love to try this again with the cream filling. Perhaps to a family potluck where a 9 x 13 isn't a HUGE dish.
Drumstick Layered Dessert
2 cup vanilla wafer crumbs
1 cup chopped peanuts divided
1/4 cup granulated sugar
1/2 cup [1 stick] butter melted
2 [3.4] oz box white chocolate instant pudding
4 cup cold half & half
1 [16] oz whipped cream cheese softened
2 cup sweetened fresh whipped cream or [8] oz frozen whipped topping thawed
2 cups mini chocolate chips divided (Set aside 1 cup total for the ganache)
1/2 cup heavy cream for the ganache
5 sugar cones roughly crushed
Instructions
Preheat the oven to 350°F. Spritz the bottom of a 9 x 13 inch baking dish with cooking spray. In a small mixing bowl, toss together the vanilla wafer crumbs, 1/2 cup chopped peanuts, melted butter and granulated sugar. Press onto the bottom of the baking dish.
Bake for 15-20 minutes until lightly golden and set. Cool completely.
In a medium mixing bowl, whip the 2 boxes of white chocolate instant pudding with 4 cups of half & half for 2-3 minutes until it's beginning to thicken.
Add the whipped cream cheese and continue to whip until smooth and combined.
Fold in the fresh whipped cream or thawed whipped topping by hand. Spread evenly onto the crust.
Sprinkle the filling with 1/2 of the reserved mini chocolate chips, 1/2 of the chopped peanuts and 1/2 of the crushed sugar cones. Set aside the remaining to garnish the top.
To make the ganache: Melt 1 cup mini chocolate chips and 1/2 cup of heavy cream in the microwave in 20 second increments, stopping to stir each time. Repeat this process until smooth.
Cool the melted chocolate slightly. Drizzle over the first layer of chocolate chips, sugar cone pieces and peanuts.
While the chocolate is soft, garnish the top with reserved peanuts, chocolate chips and sugar cone pieces.
Chill for at least 4 hours or overnight before cutting.
2 cup vanilla wafer crumbs
1 cup chopped peanuts divided
1/4 cup granulated sugar
1/2 cup [1 stick] butter melted
2 [3.4] oz box white chocolate instant pudding
4 cup cold half & half
1 [16] oz whipped cream cheese softened
2 cup sweetened fresh whipped cream or [8] oz frozen whipped topping thawed
2 cups mini chocolate chips divided (Set aside 1 cup total for the ganache)
1/2 cup heavy cream for the ganache
5 sugar cones roughly crushed
Instructions
Preheat the oven to 350°F. Spritz the bottom of a 9 x 13 inch baking dish with cooking spray. In a small mixing bowl, toss together the vanilla wafer crumbs, 1/2 cup chopped peanuts, melted butter and granulated sugar. Press onto the bottom of the baking dish.
Bake for 15-20 minutes until lightly golden and set. Cool completely.
In a medium mixing bowl, whip the 2 boxes of white chocolate instant pudding with 4 cups of half & half for 2-3 minutes until it's beginning to thicken.
Add the whipped cream cheese and continue to whip until smooth and combined.
Fold in the fresh whipped cream or thawed whipped topping by hand. Spread evenly onto the crust.
Sprinkle the filling with 1/2 of the reserved mini chocolate chips, 1/2 of the chopped peanuts and 1/2 of the crushed sugar cones. Set aside the remaining to garnish the top.
To make the ganache: Melt 1 cup mini chocolate chips and 1/2 cup of heavy cream in the microwave in 20 second increments, stopping to stir each time. Repeat this process until smooth.
Cool the melted chocolate slightly. Drizzle over the first layer of chocolate chips, sugar cone pieces and peanuts.
While the chocolate is soft, garnish the top with reserved peanuts, chocolate chips and sugar cone pieces.
Chill for at least 4 hours or overnight before cutting.
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