Ingredients:
For the cones:
| Component | Quantity |
|---|---|
| Cream filled cookies | 16 ounces |
| Waffle type cones | 12 |
| Whipped cream | 3 tbsp |
For the Peach Cobbler:
| Component | Quantity |
|---|---|
| Sliced peaches | 48 ounces, with juice |
| Cake mix | 1 box (yellow, white, french vanilla, or butter pecan) |
| Butter (salted) | 1 cup |
| Cinnamon | 1 ½ tsp |
For the cheesecake filling:
| Component | Quantity |
|---|---|
| Heavy whipped cream | 1 cup |
| Confectioner’s sugar | 1 cup |
| Vanilla extract | 1 tsp |
| Cream cheese (softened) | 16 ounces |
| Lemon juice | ½ tsp |
Instructions:
- Preheat the Oven:
- Set the oven to 350°F.
- Prepare Cones:
- Melt chocolate in the microwave at 30-second intervals.
- Dip the cone into the chocolate, coating the top, bottom, or both.
- Drizzle chocolate on the inside, spreading it around the bottom.
- Create Cookie Crumbs:
- Process cookies into crumbs.
- Dip the cone into the cookie crumbs or sprinkle them on the cone.
- Prepare Baking Dish:
- Spray a 9×13 baking dish.
- Pour in sliced peaches with juice.
- Add Cobbler Layers:
- Sprinkle dry cake mix over peaches.
- Drizzle melted butter on top.
- Bake:
- Bake for 45 to 55 minutes.
- Whip Cream:
- Beat heavy whipping cream until thick with stiff peaks.
- Prepare Cheesecake Filling:
- In another bowl, mix softened cream cheese, confectioner’s sugar, vanilla, and lemon juice. Beat until smooth.
- Fold Whipped Cream:
- Gently fold whipped cream into the cheesecake mix.
- Assemble Cones:
- Scoop alternating spoons of cheesecake and cobbler into the cone.
- Top It Off:
- Finish with a drizzle of chocolate and a sprinkle of crushed cookies
