Sundae Cone “Cake”
prep: 15 min
total: 4 hr 25 min
servings total: 14 servings
what you need
1 tub (1.75 qt.) vanilla ice cream, slightly softened
6 sugar cones, divided
4 oz. BAKER’S Semi-Sweet Chocolate
1 Tbsp. oil
1/4 cup chopped PLANTERS Dry Roasted Peanuts
USE back of spoon to pack ice cream into foil-lined 1-1/2-qt. bowl. Crush 4 sugar cones; place over ice cream. Press gently into ice cream to form even crust. Freeze 4 hours or until ice cream is firm.
UNMOLD dessert onto plate. Remove foil. Break remaining cones into pieces; press into side of dessert.
MELT chocolate as directed on package just before serving dessert. Stir in oil; cool slightly. Drizzle over dessert; sprinkle with nuts.
Kraft Kitchen’s Tips
SIZE-WISE: This deconstructed ice cream cone “cake” is a fun dessert to make and share with a crowd.
FOOD FACTS: Chocolate must be slightly cooled before pouring over ice cream to prevent the ice cream from melting. Chocolate will harden almost immediately after pouring over dessert.
MAKE AHEAD: Dessert can be store in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.
nutritional info per serving
Calories 220 Total fat 12 g Saturated fat 6 g Cholesterol 30 mg Sodium 80 mg Carbohydrate 27 g Dietary fiber 1 g Sugars 19 g Protein 4 g Vitamin A 6 %DV Vitamin C 0 %DV Calcium 10 %DV Iron 4 %DV
Taken From: Recipe Exchange