📋 Drumstick Dessert Recipe

Drumstick Dessert in a glass pan on a wooden surface

5 from 5 votes

📋 Drumstick Dessert Recipe

This Drumstick Dessert is an easy way to get your drumstick fix in the form of a no bake dessert! It's great for whipping up last minute and taking along to a potluck, BBQ or summer gathering! And it tastes exactly like a drumstick!

Course Dessert

Cuisine American, Canadian, North American

Keyword chocolate, drumstick, peanuts

Special Diet Vegetarian

Prep Time 20

Total Time 20

Servings servings

Calories 353kcal

Author Terri Gilson

Ingredients

Base

3 small waffle ice cream bowls broken
4 tablespoon unsalted butter melted
4 tablespoon chunky peanut butter * can substitute smooth
2 cups chocolate baking crumbs

Filling

1 cup cream cheese
½ cup powdered sugar (aka icing sugar or confectioner's sugar)
½ cup chunky peanut butter smooth or chunky
2 teaspoon vanilla extract

Topping

2 ½ cups cups whipping cream * will almost double in volume when whipped to make 4 cups
2 tablespoon white granulated sugar
½ cup chopped peanuts (unsalted)
¼ cup chocolate sundae syrup approximately

US Customary - Metric

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Instructions

PREP: Spray 9x13 pan with non-stick cooking spray.
Melt butter, then mix with chocolate baking crumbs, waffle bowls, and 4 tbsps peanut butter in the food processor. Mix until it clings together.
3 small waffle ice cream bowls, 4 tablespoon unsalted butter, 4 tablespoon chunky peanut butter, 2 cups chocolate baking crumbs
Press the base firmly into a 9X13 pan.
Beat whipping cream to soft peaks and add 2 tablespoon white granulated sugar, then beat to stiff peaks.
2 ½ cups cups whipping cream, 2 tablespoon white granulated sugar
Beat cream cheese, peanut butter, vanilla extract, and powdered sugar together.
1 cup cream cheese, ½ cup powdered sugar, ½ cup chunky peanut butter, 2 teaspoon vanilla extract
Fold whipping cream into cream cheese mixture. Spread mixture over base.
Drizzle with chocolate syrup. Sprinkle with ½ cup chopped peanuts. Refrigerate until ready to serve.
¼ cup chocolate sundae syrup, ½ cup chopped peanuts (unsalted)

Notes

*NOTE: You can substitute a container of cool whip for the whipping cream (don't add sugar if you do this)

🎥 Video

When you are adding the chocolate syrup, drizzle it quick back and forth in a quick motion, by flicking your wrist. Video - how to drizzle chocolate *She uses a fork in the video but you don't need one; I simply use the same motion with the chocolate sundae syrup bottle.

Expert Recipe Tips:

Avoid the "Soggy Base": Make sure your melted butter has cooled slightly before mixing it with the crumbs. If it's too hot, it can make the waffle bowl pieces lose their crunch.

The "Clean Cut" Secret: For professional-looking squares, freeze the dessert for 20 minutes before slicing. Use a sharp knife dipped in hot water (and wiped dry) between every single cut.
Syrup Control: If your chocolate syrup is straight from the fridge, it might be too thick to drizzle. Pop the bottle in a bowl of warm water for 1 minute to make it perfectly pourable.
Room Temperature is Mandatory: If your cream cheese is even slightly cold, it won't incorporate with the peanut butter correctly, and you’ll end up with tiny white lumps in your filling.

Storage:

You can make this recipe a day or two in advance and store it in the fridge. Store any remaining squares in an airtight container in the fridge for up to 4 days.

While it doesn't need to be frozen, you can freeze it for up to 3 months and eat it like an actual ice cream cake!

Nutrition