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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 24 ice cream cone cup s
  • 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 facts

Recipe Tips

1

Heat oven to 350°F. Stand COMET Cups in large shallow baking pan with sides of cups almost touching.

2

Chop 10 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Spoon evenly into COMET Cups.

3

Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely.

4

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.

5

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.

6

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.