Prep Time: 20 mins | Chill time: 4 hrs | Total Time: 4 hrs 20 mins | Servings: 16 pieces
This drumsticks layered dessert is heaven on earth! It is loaded with everything we love from the crust, filling, ganache, and garnishes. A layered dessert that everyone loves!
Ingredients
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½ c. butter, melted
2 c. vanilla wafer crumbs (OR Sugar Cone Crumbs)
¼ c. granulated sugar
2 3.4-ounce box white chocolate instant pudding (like Hershey’s)
1 16-ounces whipped cream cheese, softened
4 c. cold half & half
2 c. sweetened fresh whipped cream or one 8 ounces frozen whipped topping thawed
½ c. heavy cream for the ganache
1 c. chopped peanuts divided
5 sugar cones roughly crushed
2 c. mini chocolate chips, divided (reserve 1 cup total for the ganache)
How to make Drumstick Layered Dessert
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease the bottom of a 13 x 9-inch baking dish.
Step 2: Place the vanilla wafer crumbs, ½ cup chopped peanuts, melted butter, and granulated sugar in a small mixing bowl. Mix well until combined, then pour the mixture into the prepared baking dish, pressing it onto the bottom. Place in the preheated oven and bake for about 15 to 20 minutes or until lightly golden and set. Remove from the oven when done and let it cool completely.
Step 3: Whip both boxes of the Instant pudding in a medium mixing bowl with 4 cups of half-and-half for about 2 minutes or until the mixture starts to thicken. Next, add the whipped cream cheese and whip again until smooth and blended. By hand, fold in the fresh whipped cream.
Step 4: Onto the cooled crust, evenly spread the filling, and sprinkle with half of the reserved mini chocolate chips, half of the chopped spinach, and half of the crushed sugar cones.
Step 5: For the ganache, start melting 1 c. mini chocolate chips and half c heavy cream in the microwave in 20-second increments, making sure to stir each time. Do this until you have a smooth mixture. Then, slightly cool the melted chocolate. Once cool enough, drizzle this on the first layer of chocolate chips, sugar cone pieces, and peanuts.
Step 6: Garnish the top with the reserved peanuts while the chocolate is still soft along with chocolate chips, and sugar cone pieces.
Step 7: Before slicing, chill the dessert for at least 4 hours or overnight.
Note:
Layer the mini chocolate chips, peanuts, and crushed sugar cone pieces first over the filling, then for garnish over the chocolate ganache.
Nutrition Facts:
Serving: 1piece | Calories: 523 kcal | Carbohydrates: 49g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 359mg | Potassium: 213mg | Fiber: 2g | Sugar: 33g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 1mg
Ingredients
- ½ c. butter, melted
- 2 c. vanilla wafer crumbs (OR Sugar Cone Crumbs)
- ¼ c. granulated sugar
- 2 3.4-ounce box white chocolate instant pudding (like Hershey's)
- 1 16-ounces whipped cream cheese, softened
- 4 c. cold half & half
- 2 c. sweetened fresh whipped cream or one 8 ounces frozen whipped topping thawed
- ½ c. heavy cream for the ganache
- 1 c. chopped peanuts divided
- 5 sugar cones roughly crushed
- 2 c. mini chocolate chips, divided (reserve 1 cup total for the ganache)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease the bottom of a 13 x 9-inch baking dish.
Step 2: Place the vanilla wafer crumbs, ½ cup chopped peanuts, melted butter, and granulated sugar in a small mixing bowl. Mix well until combined, then pour the mixture into the prepared baking dish, pressing it onto the bottom. Place in the preheated oven and bake for about 15 to 20 minutes or until lightly golden and set. Remove from the oven when done and let it cool completely.
Step 3: Whip both boxes of the Instant pudding in a medium mixing bowl with 4 cups of half-and-half for about 2 minutes or until the mixture starts to thicken. Next, add the whipped cream cheese and whip again until smooth and blended. By hand, fold in the fresh whipped cream.
Step 4: Onto the cooled crust, evenly spread the filling, and sprinkle with half of the reserved mini chocolate chips, half of the chopped spinach, and half of the crushed sugar cones.
Step 5: For the ganache, start melting 1 c. mini chocolate chips and half c heavy cream in the microwave in 20-second increments, making sure to stir each time. Do this until you have a smooth mixture. Then, slightly cool the melted chocolate. Once cool enough, drizzle this on the first layer of chocolate chips, sugar cone pieces, and peanuts.
Step 6: Garnish the top with the reserved peanuts while the chocolate is still soft along with chocolate chips, and sugar cone pieces.
Step 7: Before slicing, chill the dessert for at least 4 hours or overnight.
Notes
Layer the mini chocolate chips, peanuts, and crushed sugar cone pieces first over the filling, then for garnish over the chocolate ganache.
