I recommend adding the crushed sugar cones before serving because they get soft.
Everything else was perfect on this desert… Taste just like a drumstick but more decadent.
2cupvanilla wafer crumbs(OR Sugar Cone Crumbs)
23.4 ozbox white chocolate instant pudding [i.e. Hershey’s]
4cupcold half & half
116 ozwhipped cream cheesesoftened
2cupsweetened fresh whipped cream or one 8 oz frozen whipped toppingthawed
2cupsmini chocolate chipsdivided (Set aside 1 cup total for the ganache)
1/2cupheavy cream for the ganache
5sugar conesroughly 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.