Drumstick Cake Recipes

Steps:

• 1st LAYER: Mix together ingredients and press into the bottom of a 13x9 dish.
• 2nd LAYER: Mix together ingredients and spread on top of 1st layer.
• Chill in fridge for 30 minutes.
• 3rd LAYER: Mix together ingredients and spread on top of 2nd layer.
• Chill 30 minutes.
• 4th LAYER: Top 3rd layer with Cool Whip.
• Mix together the chopped milk chocolate and peanuts and sprinkle over top of cool whip.
• chill at least 30 minutes.

Steps:

• For base: melt butters together. stir in peanuts and graham crumbs. Reserve 3/4 cup for topping. Press into 9 x 13 pan.
• For filling: mix cream cheese, sugar, peanut butter & vanilla. Add eggs, one at a time. Fold in cool whip. pour over base. Drizzle brown cow on top and swirl through with a knife. Sprinkle 3/4 cup crumbs over top, with extra peanuts. Freeze at least 6 hours.
• Before cutting, let sit for about 15 minutes at room temperature. A pizza cutter works great.

Steps:

• Mix base ingredients together, reserving 1/4 c for topping. Press remaining amount in a 9" x 13" pan.
• Cream sugar, peanut butter and cream cheese together.
• Fold in whipped topping (mixed according to package directions).
• Pour over base.
• Swirl chocolate sundae topping over it with a knife.
• Sprinkle remaining base crumbs on top.
• Freeze till set, serve frozen.
• You can use a large container of Cool Whip instead of the Dream Whip. I didn't list it in the ingredients because I couldn't remember offhand how many grams or whatever the tub is.
• Also the time is a guess for prep.
• Because I really have never timed it.
• The cook time is however long you leave it in the freezer.

Steps:

• Mix first 4 ingredients and press into a 9x13 pan (Save a few crumbs for top).
• Cream next 3 ingredients together.
• Add vanilla, the eggs, and cool whip.
• Spread filling into crust.
• Dribble on sauce and marbilize with a knife.
• Sprinkle remaining crumbs on top.
• Freeze.
• Thaw before eating.
• (1 1/2 hrs).

Steps:

• Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
• Press into a 9x13 inch pan.
• Beat cream cheese and sugar until smooth.
• Add peanut butter and eggs.
• Add vanilla and Cool Whip and mix until blended.
• Pour mixture over wafer crumbs and freeze for one hour.
• Sprinkle with peanuts and drizzle with chocolate syrup.
• Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
• TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.

Steps:

• Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
• Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
• Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.