If you’ve ever satisfied an ice cream craving from a convenience store freezer chest, you know how delicious a Drumstick can be – creamy filling, chocolate coating and nutty crunch! You can capture those flavours in your own kitchen with this delicious dessert. It’s simple and feeds a crowd, perfect for an end-of-summer party!
Drumstick dessert is another recipe that’s been on the “to-blog” list since the beginning. My mom has been making it for parties, birthdays and other occasions as long as I can remember. If you asked my friends, cousins and other frequent visitors what dessert they associate with my mom’s house – I’m sure it would be Drumstick Dessert. I showed you my Family Recipe shadow box a few weeks ago when I shared Grammie’s Strawberry Pie; Drumstick Dessert is the recipe my mom contributed.
My dad has recently reconnected with cousins he never knew or hadn’t seen in many years, and we’ve had wonderful visits from two of them this summer. His cousin Martha and her husband Bob were here this weekend – her first trip back to Nova Scotia since she was a little girl. This was a great reason to get the family together – it’s been fun introducing people from smaller branches of the family to our huge and rowdy crew! A family gathering was the perfect opportunity to make a Drumstick Dessert to share with my loved ones and with you!
The crust is super simple – all you need are graham cracker crumbs and butter.
Melt the butter and toss in the graham cracker crumbs.
Mix them until thoroughly combined. If you press the mixture against the side of the bowl with a spatula, it will hold its shape. Press the crumbs into the bottom of a 9 x 13 pan.
A helpful hint I learned from Sally’s Baking Addiction – use the bottom of a measuring cup to pack the crumbs into the pan. It makes it really easy to get the crust even and the top smooth.
Pop the crust into the oven for 10 minutes at 350°.
Let the crust cool completely before adding the filling (at least an hour.)
For the filling and topping, you need cream cheese, peanut butter, sugar, eggs, vanilla, non-dairy whipped topping (AKA Cool Whip), hot fudge sauce and peanuts. The eggs won’t be cooked, so I’ll give the same disclaimer as I did for Tweed Squares.
The risk of illness from un-cooked eggs is very low, but play it safe and don’t feed this to anyone with anyone with a weakened immune system (very old, very young, pregnant, etc.)
Make sure that your Cool Whip is thawed and your cream cheese is softened before starting.
Beat the peanut butter and cream cheese together until smooth, using a stand mixer, hand mixer or your own muscle power.
Beat in the sugar.
Add the eggs 2 at a time, beating for about a minute after each addition until the filling is smooth.
And here is where I switch to phone camera pics…my camera batteries died. I have spares, but when I brought them up from the cool basement, the heat and humidity caused condensation. I figured putting wet batteries in my beloved camera would be a recipe for disaster…so the next three are courtesy of my Samsung Galaxy.
Splash in the vanilla.
Fold in a tub of Cool Whip. I find it hard to fold in the narrow, deep mixer bowl, so I like to transfer the mixture to a large mixing bowl. If you’re using a hand mixer, start out with a large, wide bowl.
When no streaks of Cool Whip remain, pour the filling into an even layer over the crust.
Smooth the top and place the pan on a flat surface in the freezer.
Freeze the filling until set, at least 3-4 hours.
Meanwhile, roughly chop the peanuts.
When you’re ready to make the topping, microwave the hot fudge sauce according to the package directions. Let it cool a moment while you get the dessert out of the freezer.
If your kitchen is as warm as mine was when I made this, you’ll need to work quickly to keep the dessert from melting. In the dead of winter there’s a bit less of a time crunch!
Squeeze the hot fudge sauce out in globs over the top of the filling.(My husband helped me out with this step so I could take photos.)
Use a spatula or knife to gently spread the topping over the dessert. Try not to smear the filling into the chocolate, but a few little swirls are inevitable.
Sprinkle the top with chopped peanuts.
The peanuts on top are a divisive issue in my family – some like them and some don’t – so I usually compromised and put them on half.
Return to the freezer until serving time. In chilly temperatures, let the dessert warm on the counter for a few minutes before serving – it will be easier to slice. Cut into squares and enjoy! If you cover the pan with a lid or tinfoil it will keep for a quite a while in the freezer.
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 1 (8 ounce/250 g) package cream cheese, softened
- ½ cup peanut butter
- ½ cup granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 1 large (1 litre) tub non-dairy whipped topping (such as Cool Whip), thawed
- 1 (334 millilitre) bottle hot fudge sauce
- ½ cup salted peanuts, chopped (optional)
For the crust:
Preheat oven to 350°.
In a medium bowl, combine melted butter and graham cracker crumbs until uniformly moistened.
Press the crumbs into the bottom of a 9 x 13 inch pan, using the bottom of a measuring cup to pack them down and level the top.
Bake the crust for 10 minutes.
Allow to cool completely.
For the filling:
Combine cream cheese and peanut butter in a large bowl (or the bowl of a stand mixer) and beat until smooth. Beat in sugar.
Add the eggs, 2 at a time, beating until smooth after each addition. Beat in vanilla.
Fold in whipped topping.
Spread the filling over the crust and smooth the top.
Freeze until firm, at least 4 hours.
For the topping:
Heat hot fudge according to package directions. Squeeze globs of hot fudge over the surface of the filling and spread with a spatula to cover the filling.
Sprinkle with nuts if desired.
Return to the freezer until serving time. Serve from frozen.