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.

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