Drumstick Layered Dessert

Course Dessert

Cuisine American, Southern

Keyword drumstick-layered-dessert, drumstick-layered-dessert-recipe

Prep Time 20

Cook Time 20

Chill time 4

Total Time 4 40

Servings pieces

Calories 523kcal

Author Melissa Sperka

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 and half
2 tsp pure vanilla extract
1 16 oz whipped cream cheese softened (OR two 8 ounce package plain cream cheese.)
2 cup sweetened fresh whipped cream or one 8 ounce frozen whipped topping thawed
2 cups mini semi-sweet chocolate chips divided (Set aside 1 cup total for the ganache)
1/2 cup heavy cream for the ganache
5 sugar cones roughly crushed

Preheat the oven to 350°F. Spritz the bottom of a 13x9-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 use a mixer to whip both boxes instant pudding with 4 cups half and half plus vanilla 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. Reserve the rest for the top.
Chocolate 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, peanuts and sugar cone pieces.
While the chocolate is soft finish the top with reserved chocolate chips, peanuts and sugar cone pieces. (Double Topping)
Chill for at least 4 hours or overnight before cutting.

The mini chocolate chips, peanuts and crushed sugar cone pieces are layered once on top of the filling and then again over the chocolate ganache to garnish.
You can use two 8-ounce blocks (packages) of cream cheese in place of whipped cream cheese. When substituting, whip it prior to combining with the rest of the pudding ingredients.
You can freeze this Drumstick Dessert for up to 3 months.
Alternate Base: If you prefer, you can use crushed sugar cones for the crust instead of vanilla wafers in the same amount. It takes an entire box of sugar cones just for the crust, hence the reason I went with vanilla wafers and added the sugar cones to the top where it counts. I've made this drumstick cake both ways and either way, it's delish!