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1 tub (1.5 L) vanilla ice cream, slightly softened
6 sugar cones, divided
1 cup Cool Whip Whipped Topping (Do not thaw.)
2 oz. Baker's Semi-Sweet Chocolate
1/4 cup chopped dry roasted peanuts
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How do I make it ?
Use back of spoon to pack ice cream into foil-lined 1.5-L 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 min. or until chocolate is completely melted, stirring after 1 min.; 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.
Kraft Kitchen Tips!
Dessert can be stored in freezer up to 3 days. Let stand at room temperature about 10 min. to soften slightly before serving.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 7 g
Cholesterol 25 mg
Sodium 55 mg
Carbohydrate 22 g
Fibre 1 g
Sugars 17 g
Protein 3 g
14 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.