Peach Cobbler Cheesecake Cones

Ingredients:

For the Cones:

• 16 ounces of cream-filled cookies (vanilla or chocolate, even wafer cookies).
• 12 waffle-type cones.
• 3 tbsp whipped cream.

For the Peach Cobbler:

• 48 ounces of sliced peaches with juice.
• 1 box of cake mix (yellow or white, French vanilla, or butter pecan).
• 1 cup salted butter.
• 1 ½ tsp cinnamon.

For the Cheesecake Filling:

• 1 cup heavy whipped cream.
• 1 cup confectioner’s sugar.
• 1 tsp vanilla extract.
• 16 ounces cream cheese (softened).
• ½ tsp lemon juice.

Instructions:

1. Preheat the oven to 350°F. Prepare cones by melting chocolate in 30-second intervals in the microwave.
2. Dip the cone into chocolate (top, bottom, or both). Drizzle chocolate on the inside and spread it around the inside bottom.
3. Process cookies until crumbs form. Dip the cone into the crumbs or sprinkle them on the cone.
4. Spray a 9×13 baking dish. Pour sliced peaches with juice into the dish.
5. Sprinkle dry cake mix on top of peaches. Drizzle melted butter over the dry mix.
6. Bake for 45 to 55 minutes. Beat heavy whipping cream until thick with stiff peaks.
7. In another bowl, mix softened cream cheese, confectioner’s sugar, vanilla, and lemon juice. Beat until smooth.
8. Gently fold whipped cream into the cheesecake mix.
9. Scoop alternating spoons of cheesecake and cobbler into the cone.
10. Top with a drizzle of chocolate and a sprinkle of crushed cookies.