DRUMSTICK CAKE

By sharon_rm2010

vg -JP most loved summertime desserts, p. 84

Ingredients

• FILLING:
• CRUST
• 1/4 cup butter/margarine
• 3 tbsp smooth peanut butter
• 1 1/2 cups chocolate wafer crumbs
• 1/2 cup finely chopped pecans
• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1/2 cups smooth peanut butter
• 2 large eggs
• 2 tbsp milk
• 1 1/2 tsp vanilla
• 4 cups frozen whipped topping, thawed
• TOPPING:
• 1/4 cup butterscotch ice cream topping
• 1/4 cup chocolate ice cream topping

Details

Servings 15

Preparation

Step 1

CRUST: Melt butter in medium saucepan on medium. Remove from heat. Stir in peanut butter until smooth. Add wafer crumbs and pecans. Stir well. Reserve 1/2 cup for topping. Press firmly in ungreased 9x13 inch pan.

FILLING: Beat first 3 ingredients in large bowl until smooth. Add eggs, 1 at a time beating well after each addition. Add milk and vanilla. Mix well.

Fold in whipped topping. Spread evenly over crust.

TOPPING: Drizzle butterscotch and chocolate ice cream toppings over filling. Sprinkle with reserved crumb mixture. Freeze, covered, for at least 6 hours or overnight. Let stand at room temperature for about 10 minutes before cutting.