Ingredients:
Shortcake Crumble:
1 (6-ounce) box Strawberry Jell-O
1/2 cup flour
1/4 cup unsalted butter
2 sleeves Pepperidge Farm Cookies
Cheesecake Filling:
16 ounces whipped cream cheese
2 teaspoons vanilla extract
1 cup powdered sugar
8 ounces Cool Whip
Strawberry Topping:
10-12 strawberries
1 tablespoon powdered sugar
Other Ingredients:
6 ounces white chocolate, melted
6 Keebler Waffle Cones
Directions:
Preheat the oven to 350°F (175°C). In a medium-sized bowl, mix the strawberry Jell-O, butter, and flour until it resembles crumbs.
Spread the crumble mixture on a greased sheet tray and bake until crunchy, tossing every 5-10 minutes to avoid excessive browning.
Crush the sleeves of butter cookies. Once the crumble is cooled, add the crumbled butter cookies and mix. Set aside.
In a stand mixer, combine the cream cheese, vanilla extract, and powdered sugar until well combined and smooth.
Fold in the Cool Whip to the cream cheese mixture and transfer the mixture into a piping bag. Set aside.
Dice the strawberries and add them to a small mixing bowl. Mash 1/4 of the strawberries, leaving the rest diced. Add powdered sugar and set aside.
Coat the inside of each cone with melted white chocolate, tapping out any excess chocolate.
Dip the outside of each cone into the chocolate, creating a chocolate rim about 3/4 inch thick.
Dust the chocolate rim with the strawberry crumble and let it set.
Fill each cone with a teaspoon of crumbled mashed berries.
Pipe the cheesecake filling into the cone in a swirling motion. Repeat for the remaining cones.
Top the filled cones with more diced strawberries.
Serve and enjoy your delicious Strawberry Crunch Cheesecake Cones!
These cones are a delightful combination of creamy cheesecake filling, crunchy shortcake crumble, and fresh strawberry topping. They make for a fun and tasty dessert option.