Sundae Cone Cake

By carol gorman

Invert the your idea of the traditional ice cream sundae cone—this Sundae Cone Cake recipe flips the classic upside down!

Ingredients

• 1 (1 1/2-liter) tub vanilla ice cream, slightly softened
• 6 sugar cones, divided
• 1 cup Cool Whip Whipped Topping, not thawed
• 2 ounces Baker's Semi-Sweet Chocolate
• 1/4 cup chopped dry roasted peanuts

Details

Servings 14
Preparation time 15mins
Adapted from kraftcanada.com

Preparation

Step 1

Use back of spoon to pack ice cream into foil-lined 1 1/2 liter 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 minutes or until chocolate is completely melted, stirring after 1 minute; 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.