Drumstickcake Recipes

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 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:

• Mix 1 tablespoon lemon zest and the lemon juice in a large bowl. Add 1 cup water and the sugar and whisk to dissolve, then whisk in the buttermilk. Pierce the drumsticks several times with a fork and season with salt and pepper. Toss in the marinade, cover and refrigerate 4 hours, or overnight.
• Preheat the oven to 400 degrees F. Bring the chicken to room temperature. Put the panko, thyme, the remaining 1 tablespoon lemon zest, the cayenne, 1 teaspoon salt, and black pepper to taste in a large resealable plastic bag and shake to mix. Put the mayonnaise in a bowl. Set a rack on a baking sheet and spray with cooking spray.
• Remove the drumsticks from the marinade, dip in the mayonnaise, then drop into the bag and shake to coat; transfer to the rack.
• Mist the chicken with cooking spray. Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35 to 40 more minutes. Cool completely, then pack in an airtight container.

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:

• Cream, cream cheese and peanut butter together. Mix in sugar and eggs (one at a time), beat well. Add cool whip and then pour over crumbs. Drizzle 4-6 tbsp chocolate sauce (Nestle Quik/ Brown Cow) Swirl over top and sprinkle remaining crumbs on top. Chill 2-3 hours in freezer. Cut into squares.

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.