Even though many of our children are in their late teens, they still rush to the windows when they hear the ice cream truck’s jingle. When I see them drive by our area, even my taste senses wake up, and I urge one of the kids to get me something if they rush out to it. I keep asking them to get me one of those delectable strawberry crunch bars they always seem to have on hand.
We substituted orange for strawberry and made a few other minor adjustments to our No Bake Orange Creamsicle Cheesecake in order to produce this cake. We also added the “crunch topping” from our Strawberry Crunch Bar Ice Cream Cake to this entertaining treat to offer still another layer of flavor! On top
Coolwhip 8 oz
For the crumbs :
Crushed golden Oreos
Strawberry jello 3 oz
For the filling :
16 ounces cream cheese (softened)
2 tablespoons all-purpose flour
½ cup granulated sugar
1 teaspoon vanilla extract
Cool whip 8 oz
For the glaze :
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
3-5 tablespoons heavy cream
Cream the cream cheese in a large basin with a hand mixer for three to four minutes, or until it is fully smooth and free of lumps. At least twice throughout this time, scrape the bowl.
Mix the flour and sugar thoroughly until well-combined and fluffy. Scrape the bowl’s bottom and sides. When it’s nice and fluffy, add in the Cool Whip and vanilla extract.
For 5 minutes, bake the cones. After removing from the oven, allow cooling. Add the cream cheese filling to each cone. Sprinkle chopped fresh strawberries on top of each cone.
Put the powdered sugar in a basin of medium size.
As you add the heavy cream, add a tablespoon at a time, until the desired icing or drizzle consistency is achieved. Add the vanilla essence, thoroughly combine, and then drizzle it over the cones right away.