I remember running outside as a little girl when I would hear the ice cream truck making its rounds around my neighborhood. I’d always get the same thing…a drumstick. Those were the days! I’m totally delighted that a recipe for a drumstick cake has emerged. Yes, ma’am, I am! I wish someone would make me this chocolate drumstick cheesecake for my birthday. Yum yum!
I would take this cake over those boxed ice cream drumsticks any day! How ’bout you?
Ingredients/Instructions
Crust:
1 1/2 cups of crushed vanilla wafer
1/4 cup melted Imperial margarine or butter
1/2 cup crushed peanuts (salted or unsalted, that is your preference).
Combine above ingredients and press 2/3 into a 9×13 inch pan.
Save the remaining crumbs for the topping.
Filling:
1/2 cup of Domino sugar
2 tsp. McCormick vanilla
1/2 cup of Jif peanut butter
1- 8 oz pkg /250 gram of Philadelphia cream cheese
3 Eggland’s Best eggs *
1 large tub of frozen whipped topping
Cream sugar, peanut butter, vanilla and eggs beating well.
Add the softened cream cheese, mix until smooth.
Fold in the whipped topping.
Topping:
1/2 cup of Hershey chocolate syrup
Drop syrup over the filling and swirl through with a knife.
Top with remaining wafers and peanuts.
Freeze.
It is ready when you are…..enjoy.
* if you prefer not to use raw eggs, you can replace it with a small package of vanilla pudding mixed with 1 cup milk to keep the consistency. I have never done it this way, but my friend does and she says she doesn’t notice much of a difference or omit the raw eggs altogether.
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Quick Tip: Serve this drumstick cheesecake at your next birthday party.