Last weekend I had the pleasure of attending a beautiful, intimate backyard wedding. Some of the guests were from out of town and were staying at our house for the night; aside from the adults, there were three lovely young girls. I spent a few days getting some “make-ahead” meals ready. I knew there would have to be some kind of dessert, but what? It should be light, easy to make, and kid-approved. You can’t go wrong with ice cream, can you?
That’s when I remembered an interesting conversation I had with Kayla Hounsell. I claim to know quite a bit about dessert – back on the farm, we had it after every meal! That didn’t stop Kayla from letting me know, quite unequivocally, that her mom made the very best summer dessert. I was cynical but asked for the recipe. She was right.
The recipe… where would I find that recipe? It took a while, but I did!
Just before I put the casserole dish in the freezer, I snapped a photo and posted it on Twitter. It didn’t take long for a flood of requests to pour in.
I reached out to Kayla and asked if her mom would mind sharing the recipe with everyone.
Kayla’s mom graciously agreed but insisted that she is not the creator of the delicious dessert. It came from a cousin, or a friend, who might have found it in a book or magazine. Regardless, it’s been in the family for more than 20 years. If you make the dessert, you will see why it has become a summer treat and a delicious tradition in the Hounsell household.
Rave reviews for this summer treat turned tradition.
Frozen drumstick dessert
Ingredients
Crust
- 1 box vanilla wafers, crushed
- 1/2 cup peanuts, chopped
- 1/2 cup butter, melted
- 2 tablespoons peanut butter
Filling
- 1 package (8 oz) cream cheese
- 1/2 cup sugar
- 1/2 cup peanut butter
- 4 large eggs
- 1 large tub whipped topping, thawed
- Chocolate syrup
Instructions
For the Crust:
- Combine vanilla wafers, peanuts and peanut butter.
- Add melted butter and mix well.
- Set aside 1/3 c of the mixture to use as a topping
- Prepare a 9x13 inch pan with cooking spray and press mixture into the bottom of the pan, as evenly as possible.
- Set aside.
For the Filling:
- Take a large bowl and combine cream cheese, sugar and peanut butter.
- Use a stand or handheld mixer to blend.
- Add one egg at a time, beating after each addition.
- Gently fold in whipped topping.
- Pour filling on top of the crust and spread it around so your crust is covered.
- Drizzle chocolate on top. Run a knife through the chocolate to create a pattern, if desired.
- Top with reserved crumb mixture.
- Freeze. Make sure that the cake has enough time in the freezer to completely set. Allow the cake to thaw for at least 10 minutes before serving! Enjoy!
Do you have a favourite summer dessert recipe you’d like to share? If so, send it along to [email protected].
I’d also love to see a photo of the creation, if possible. I’ll gather them up and share them. Stay tuned.
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Cindy Day is the chief meteorologist for SaltWire Network
