Email to Amy       

Recipe Categories: shubie74's HOME PAGEAppetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

DRUMSTICK DESSERT




Source of Recipe


**


List of Ingredients





Crust Mix:

1 3/4 c. crushed vanilla wafers (48)
1/2 c. crushed peanuts (or pecans)
1/4 c. melted butter
2 Tbsp. peanut butter



Filling:

4 eggs
1- 8 oz. cream cheese
1/2 c. sugar
1/2 c. peanut butter
2 Tbsp. vanilla
2- 8 oz. Cool Whip
3/4 c. fudge (or caramel) syrup

Recipe



Mix all 4 crust mix ingredients, reserve 1 cup. Pat the rest into a 13 x 9 in. buttered pan. Beat eggs, cream cheese, sugar, peanut butter, and vanilla with mixer until smooth. Then fold in Cool Whip. Pour over crust. Dab 3/4 c. syrup over the filling. Run a fork through the syrup (to swirl through the filling). Sprinkle with the remaining crust mix. Freeze several hours or overnight