Growing up we loved drumstick ice cream cones and this No Bake Drumstick Cake totally satisfies that craving! They were such a treat for us when my sister and I were small. This cake is so easy to make and so yummy! Perfect for the great weather that is on the way this summer. We prefer to use pecans in this recipe but peanuts or walnuts are fabulous too! You really have to give this recipe for our No Bake Drumstick Cake a try!
The crust tastes like the ice cream cone. My favorite part though is the filling. Anything with cream cheese and peanut butter is a winner in my book! I also think that chocolate and caramel are just so darn delicious together!
When my sister and I were young we played outside all day long during the summer. Our mother would have to make us come inside! This was long before the days of video games and phones. I guess now you can tell how old I am! One of our favorite treats were a Drumstick Ice Cream Cone. We would run inside long enough to grab one out of the freezer, and then we headed back outside.
I decided that we needed a cake that has all of those great flavors so I asked everyone for ideas. The No Bake Drumstick Cake fits the bill perfectly. I love making this cake because there is no baking! Who wants to fire up the hot oven on a hot summer day? Not me!
Take a moment to check out our video below! This recipe for our No Bake Drumstick Cake is definitely a keeper!
No Bake Drumstick Cake
Growing up we loved drumstick ice cream cones and this cake totally satisfies that craving!
- 1 Box Vanilla Wafers, crushed
- 1/2 Cup peanuts or pecans, crushed
- 1/2 Cup butter, melted
- 2 tablespoons peanut butter
- 1 Package (8 oz) cream cheese
- 1/2 Cup sugar -
- 1/2 Cup peanut butter
- 4 Large eggs
- 1 Large Tub Cool Whip, thawed
- Chocolate syrup
- Caramel syrup
- cooking spray
For the Crust:
Combine vanilla wafers, peanuts and peanut butter.
Add melted butter and mix well.
Prepare a 9x13 inch pan with cooking spray and press mixture into the bottom of the pan, as evenly as possible.
Drizzle chocolate and/or caramel sauce on top of the crust. Set aside.
For the Filling:
Take a large bowl and combine cream cheese, sugar and peanut butter.
Use a stand or handheld mixer to blend together.
Add one egg at a time, mixing in between.
Gently fold in cool whip.
Pour filling on top of the crust and spread it around so your crust is totally covered.
Drizzle more syrup and nuts on top if desired.
Freeze. Make sure that the cake has enough time in the freezer to completely set. Also, allow the cake to thaw for at least 10 minutes before serving! Enjoy!