This lush Drumstick Layered Dessert is a layered dessert that encapsulates everything we love about Drumstick Ice Cream ones. It begins with a golden crust made of vanilla wafers and chopped peanuts. It’s then topped with a creamy white chocolate cheesecake mousse and embellished with crushed waffle cones, peanuts and a drizzle of chocolate ganache. There’s no need to freeze this dessert, just chill thoroughly until it’s set then cut and serve.
For The Love Of Ice Cream
Drumstick ice cream is a lifelong favorite of mine. I dare say, probably for many kids of all ages. It’s made with classic vanilla ice cream topped with chocolate and salty peanuts. What’s not to like, right? To serve it in company form, this drumstick layered dessert became a reality in my kitchen when I was preparing to have friends over for dinner. I love to entertain, and my guests seem to always be expecting something special and I couldn’t bare to disappoint them. This sort of layered dessert is perfect for any potluck event. It’s not necessary to freeze this dessert but, you can if you like.
Drumstick Layer Dessert Is Made For A Crowd
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Helpful Kitchen Items:
Drumstick Layered Dessert
Ingredients
- 2 cup vanilla wafer crumbs (OR Sugar Cone Crumbs)
- 1 cup chopped peanuts divided
- 1/4 cup granulated sugar
- 1/2 cup butter melted
- 2 3.4 oz box white chocolate instant pudding [i.e. Hershey's]
- 4 cup cold half & half
- 1 16 oz whipped cream cheese softened
- 2 cup sweetened fresh whipped cream or one 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 13 x 9 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 both boxes instant pudding with 4 cups 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 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.
Notes
Melissa
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Melissa says
Hi Kathy, sure, you could use whole milk if you prefer. The half & half just gives it a richer flavor. I’m biased but, this dessert really is delish, enjoy!
Kathy Hatfield says
I have got to try that dessert. It sounds AWESOME!!! Can you use milk instead of half and half? Thanks so much for sharing your recipes.
Michelle says
Made this yesterday for 4th of July, and it was yummy. Definitely tasted like a drumstick ice cream cone ( which I love), and I will definitely make again ! But, with that said I will change the amounts of filling and topping ratio. Felt that there was way to much filling, and not enough topping. Even as I was reading the recipe, I though hmmm that seems like a lot ( 4 cups of 1/2 & 1/2, and so on ). Was glad I pulled out my very deepest 13×9 pan. Here is how I would change it for next time : 2 cups of 1/2 & 1/2, 8 oz of whipped cream cheese, 1 box of white chocolate pudding, and 1 cup fresh whipped cream(4oz cool whip ). For the next layer, double the amount of crushed sugar cones, chopped peanuts, and mini chocolate chips . Enjoy !
Melissa says
Michelle I’m glad you enjoyed this. What you describe is your personal preference regarding topping to filling ratio. I wrote this recipe myself, and considered the ratio of vanilla ice cream of a drumstick cone to the topping. I think it’s perfect just the way it is.
Debbie D says
I love that idea. I too love the cones, chocolate, and nuts. Have you tried it yet? If so, what did you think?
Maureen says
Is there a layer of peanuts and cones in Between the chocolate?
Melissa says
Hi Maureen I can see how that may be confusing and I’ve updated the recipe to be more clear. After setting aside 1 cup of chocolate chips for the ganache, divide the remaining 1 cup for the topping. The toppings (i.e. choco chips, peanuts and sugar cone pieces) are sprinkled over the filling, then drizzled with melted chocolate and topped immediately with the remaining chocolate chips, peanuts and sugar cone pieces. I hope this helps!
Shelly says
Is it something that can be made a day in advance or does the texture get funny if it sits long?
Melissa says
You can make this a day in advance, sure.
Susan says
Yummy
Chris says
Did you ever try freezing this to make it more like and ice cream dessert?
Melissa says
That’s the beauty of this it doesn’t have to be frozen. You can if you wish, I suppose.
Barbara says
Do you use salted peanuts or unsalted?
Melissa says
I use lightly salted g with your preference.
Sandra says
Thanks to include a pic on your print out recipe. I will use a recipe w/pic a lot quicker than one without.
Linda says
Can I use pecans instead of peanuts…
Melissa says
You can use any nut you wish.
Alison says
Just to clarify, you are using the tub of (pre) whipped cream cheese, not blocks of cream cheese that you then whip, correct?
Melissa says
I use a 16 oz container of whipped cream cheese.
linda pedery says
Do you use semi sweet or milk chocolate mini chips?
Melissa says
You can use either one it’s totally your preference.
Tara says
Can you use 2 1/2 cups of the vanilla wafers and omit the nuts? We have a peanut allergy in the family, but would love to make it without.
Melissa says
You can no problem at all.
Colet says
Just to clarify, the peanuts are devided three ways?
1/2 cup in vanilla wafer crust
1/4 cup first layer of topping
1/4 cup second layer of topping
Melissa says
Perfect, yes!
Jennifer Farley says
This is such a great dessert! Thank you for this recipe!
lc says
this is so great! such a great idea!
Trish - Mom On Timeout says
Quite literally my dream dessert. I’m thinking this is a must-make for Labor Day weekend!
Joanne says
So much nostalgia in this recipe, and surprisingly easy to make!
Toni | Boulder Locavore says
This is calling my name!!
Lori @ RecipeGirl says
Such a great recipe for a summer party!
Michele says
Have you tried it with vanilla or French vanilla pudding instead of white chocolate pudding?
Melissa says
I’ve made it with Cheesecake flavored pudding mix and it’s also delicious. If you like vanilla pudding and want to use it, go for it.
Cheryl B. says
Have you tried it with crushed waffle cones instead of vanilla wafer cookies? Just wondering.
Melissa says
Yes, I have, of course. If you choose to do it with crushed waffle cones you’ll need about 3 boxes to make this dessert between the topping and the crust. I developed this recipe with wafers because the taste is very close and it’s more cost effective.Totally your choice, if you want to go that route.
deanna says
I do not have whipped cram cheese – would I use2 blocks or just 1 block of cream cheese? I don’t want ahave to run store – I have everything else 🙂
Melissa says
Use both, just whip them together until light and fluffy.
Vanessa says
Thanks for sharing! How far ahead of time can I make it?
Melissa says
You can make this one day in advance, if needed.