Peach Cobbler Cheesecake Cones

Ingredients

For the waffles:

16 ounces cream, vanilla, or chocolate-filled cookies, including waffle cookies.
12 waffle cones
3 tablespoons whipped cream
For the Peach Cobbler:
48 ounces sliced peaches with juice
1 box cake mix, yellow or white, French vanilla or nut butter
1 cup salted butter
1 ½ teaspoons cinnamon

For the cheesecake filling:

1 cup heavy cream
1 cup powdered sugar
1 teaspoon vanilla extract
16 ounces cream cheese, softened
½ teaspoon juice lemon

How to make Peach Cobbler Cheesecake Cones

Preheat the oven to 350*. Prepare your waffles by melting the chocolate in the microwave in 30 second intervals. Dip the waffle into the chocolate. You can only do this from above, from below, or both. Drizzle in some chocolate and spread it on the inside of the base.

Place the cookies in a pot and press until small crumbs remain. You can dip the cone into the cookie crumbs or sprinkle it with the crumbs.

Spray a 9×13 baking dish.Pour the juice over the peaches.

Sprinkle the tops of the peaches with the dry cake mix. Melt butter and drizzle over dry mixture.

Bake for 45 to 55 minutes. Place the whipped cream in a bowl and beat until you get a thick, stiff cream. In another bowl, mix the softened cream cheese, powdered sugar, vanilla and lemon juice. Mix until smooth.

Carefully fold the whipped cream into the cheesecake mixture.Take a bag and alternate tablespoons of cheesecake and cobbler into the bag. Sprinkle with a drizzle of chocolate and a sprinkle of crushed cookies.

Thank you for following me on Facebook & pinterest
for more recipes click here