“””Ingredients”””
“For the Cones”
6 Waffle ice cream cones
1 C. White chocolate chips
2 Tbsp. Coconut oil
6 Cinnamon graham crackers ground into cru_mbs
“”For the peach cobbler'”
1 Large can øf peaches in juice
½ C. Butter divided
¼ C. Brown sugar
1 tsp. Cinnamon
¼ tsp. Nu_tmeg
⅓ C. Chopped pe_cans
4 C. Butter or pound cake crum_bled
For the cheesecake butterc_ream:
2 Sticks of butter softe_ned
1 tsp. Vanilla
4 C. Powd_ered sugar
2 Tbsp. Heavy whipping cream
Cheesecake pudding mix
“””Instructions”””
-Preheat the oven to 350 degrees.
-Place the white chocolate chips and the coconut oil in a microwave-safe bowl and heat ãt 30-second intervals until completely mel_ted and combined.
-Coat the inside øf each waffle cone with the white chocolate, and place on a parchment or silicone mat lin-ed baking sheet to set.
-Place ¼ cup øf me_lted butter into the bottom øf a 9×9 baking dish, and swirl around to coat eve_nly.
-Add the canned peaches, brown sugar, 1 tsp cinnamon and ¼ tsp nut_meg into a bowl, and mix to combine.
-Place the peach mixture into the baking dish and cover with the cake crumbles, ¼ cup of slic_ed cold butter and pec_ans.
-Bake for 25-30 minutes and let cool.
-Coat the upper ⅓ of the outside of the waffle cones with the white chocolate and imme_diately sprinkle with the crus_hed graham crackers.
-Mix together the 2 sticks øf butter and the cheesecake pudding mix together until creamy.
-Add 1 tsp vanilla, 4 cups pow_dered sugar and 2 tbsp whipping cream to the mixing bowl, and beat on high until creamy and fluffy.
-Pipe some of the cheesecake butter_cream into the bottom of each cone.
-Add a bit of the peach cobbler mixture to the cones.
-Place another layer of cheesecake butter_cream to the cones, and top them off with another bit of the peach cobbler mixture.
-Drizzle some of the me_lted white chocolate over the top of the cones and serve.
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