Sundae Cone "Cake"

By carol gorman

Ingredients

• 1 tub (1.5 L) vanilla ice cream, slightly softened
• 6 sugar cones, divided
• 1 cup Cool Whip Whipped Topping (Do not thaw.)
• 2 oz. Baker's Semi-Sweet Chocolate
• 1/4 cup chopped dry roasted peanuts
• Kitchen Tips
• Nutrition
• Make Ahead
• Dessert can be stored in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.
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Details

Preparation time 15mins
Cooking time 240mins
Adapted from

Preparation

Step 1

Use back of spoon to pack ice cream into foil-lined 1.5-L 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.
Microwave frozen Cool Whip and chocolate in microwaveable bowl on MEDIUM 2 min. or until chocolate is completely melted, stirring after 1 min.; stir until blended. Cool 30 min.
Unmold dessert onto plate; remove foil. Break remaining cones into pieces; press into side of dessert. Drizzle with chocolate; sprinkle with nuts.