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Drumstick Layered Dessert

Drumstick Layered Dessert



Prep time


Cooking time






  • 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


  • 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.

this article and recipe adapted from this site

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