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OREO "Cupcake" Cone Torches
Looking for a kid friendly patriotic dessert? These yummy vanilla and chocolate sandwich cookie cupcakes baked right inside ice cream cones are both fun and functional.
Heat oven to 350°F. Stand COMET Cups in large shallow baking pan with sides of cups almost touching.
Chop 10 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Spoon evenly into COMET Cups.
Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely.
Meanwhile, microwave semi-sweet chocolate and whipping cream in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Finely chop remaining cookies.
Dip tops of cakes into melted chocolate; sprinkle finely chopped cookies evenly around edges of cakes. Refrigerate 15 min. or until melted chocolate is firm.
Spoon whipped topping into pastry bag fitted with desired decorating tip. Use to pipe whipped topping onto cakes, then top with sprinkles to resemble torches.
Ingredient list
- 24 ice cream cone cups
- 22 OREO Cookies, divided
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (4 oz.) semi-sweet baking chocolate, chopped
- ½ cup heavy whipping cream
- 4½ cups thawed frozen whipped topping
- 3 Tbsp. multi-colored sprinkles (red, white and blue)
Nutrition factsNutrition information
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