Shelly's Recipe

Divine Drumstick Cake

Category: Frozen Desserts

Base:
•1 1/2 c. chopped peanuts
•3 tbsp. peanut butter
•1 1/2 c. graham wafer or chocolate cookie crumbs*
•1/3 c. melted butter

For the Filling:
•8 oz. pkg. cream cheese (regular or low fat if watching calories)
•1/2 c. sugar
•1/4 c. peanut butter
•2 tsp. vanilla
•3/4 c. frozen egg product thawed*
•1-12-16 oz. containter frozen whipped topping
•chocolate fudge topping for the top

For the Base:
Mix the peanuts, peanut butter, crumbs and melted butter to form a crumbly mixture. Pat into a lined 9x13 inch baking pan. reserving 1/4 c. mixture for top. Place in the fridge wihile making the filling:

Filling:
Beat the cream cheese until cream adding the sugar and peanut butter. Add vanilla and egg substitute and beat well. Fold in thawed whipped topping*. Pour or spoon over the base. Top with the reserved crumbs, and drizzle with the chocolate fudge topping in a nice back and forth pattern or your own pattern. Cover the dessert and place in freezer overnite. Remove from freezer about 15 min. before serving. Yield: serves 12

NOTES: Most of the time I find that the 12 oz. container of whipped topping is enough but to make a fuller pan have used the 16 oz. and added an extra 3 oz. of cream cheese and 1/3 c. peanut butter. This makes a nice deep dessert or a large one for a crowd.