For the cones:
Component Quantity
Cream filled cookies 16 ounces
Waffle type cones 12
Whipped cream 3 tbsp
For the Peach Cobbler:
Component Quantity
Sliced peaches 48 ounces, with juice
Cake mix 1 box (yellow, white, french vanilla, or butter pecan)
Butter (salted) 1 cup
Cinnamon 1 ½ tsp
For the cheesecake filling:
Component Quantity
Heavy whipped cream 1 cup
Confectioner’s sugar 1 cup
Vanilla extract 1 tsp
Cream cheese (softened) 16 ounces
Lemon juice ½ tsp
Instructions:
Preheat the Oven:
Set the oven to 350°F.
Prepare Cones:
Melt chocolate in the microwave at 30-second intervals.
Dip the cone into the chocolate, coating the top, bottom, or both.
Drizzle chocolate on the inside, spreading it around the bottom.
Create Cookie Crumbs:
Process cookies into crumbs.
Dip the cone into the cookie crumbs or sprinkle them on the cone.
Prepare Baking Dish:
Spray a 9×13 baking dish.
Pour in sliced peaches with juice.
Add Cobbler Layers:
Sprinkle dry cake mix over peaches.
Drizzle melted butter on top.
Bake:
Bake for 45 to 55 minutes.
Whip Cream:
Beat heavy whipping cream until thick with stiff peaks.
Prepare Cheesecake Filling:
In another bowl, mix softened cream cheese, confectioner’s sugar, vanilla, and lemon juice. Beat until smooth.
Fold Whipped Cream:
Gently fold whipped cream into the cheesecake mix.
Assemble Cones:
Scoop alternating spoons of cheesecake and cobbler into the cone.
Top It Off:
Finish with a drizzle of chocolate and a sprinkle of crushed cookies.
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