I made this 2 weeks ago and it was a huge hit with all of the family.
Drumstick Cake
Base: 1 2/3 cups GF sweet crumbs 2/3 cup unsalted chopped peanuts (can be replaced with any type of nuts) I used mixed nuts and loved it. 1/3 cup butter melted with 3 Tbsp peanut butter
Reserve one cup of base for topping press the rest into a 9x12 pan
Filling: 8 oz cream cheese 4 eggs 1/2 cup sugar 1 carton cool whip (large) 1/2 cup peanut butter 1/2 cup hot fudge sundae sauce 2 tsp vanilla
Mix the cream cheese, sugar, peanut butter and vanilla in a bowl at high speed. Add eggs one at a time beating continuously. Fold in cool whip. Pour this over base. Drizzle hot fudge or chocolate sauce on top and swirl with a knife for a marble effect.
Sprinkle remaining crumbs on top then freeze over night. This is an ice cream cake to be eaten frozen.
Tips: The next day unthaw slightly and cut into squares. I remove them from the pan and place in a air tight container. Return to freezer and enjoy one piece at a time.
Chocolate frozen cake/pie Make the crust like above. For the filling, do not put the peanut butter inside, but pour in a 3 ounce package of dry chocolate pudding mix. FOllow the instructions above. We prefer to eat these cakes frozen instead of thawed.