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Strawberry Crunch Cheesecake Cones


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Serves | Prep Time | Cook Time

Why I Love This Recipe

StrawBERRY GOOD!


Ingredients You'll Need

Waffle cones
Fresh strawberries
Cool Whip 8 oz.

For the crumbs:
16-18 Crushed golden Oreos
3-4 oz Butter
3 oz Strawberry jello

For the filling:
16 oz cream cheese (softened)
½ cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
8 oz Cool Whip

For the glaze:
1 1/2 cups powdered sugar
3-5 tablespoons heavy cream
1/2 teaspoon vanilla extract


Directions

Preheat oven to 375F. Crush 16 -18 Oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. Crumbs should now be slightly pasty in consistency. Add 3 oz of strawberry jello to the paste and coat the waffle cones.


In a large bowl using a hand mixer, cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.


Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it’s nice and fluffy.


Bake cones at 375F for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped up fresh strawberries.


Place the powdered sugar in a medium-size bowl.


Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract, mix well and immediately drizzle over cones.


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