Peach Cobbler Cheesecake Cones


For the cones:

16 ounces of cream filled cookies, vanilla or chocolate, even wafer cookies.
12 waffle type cones
3 tbsp whipped cream

For the Peach Cobbler:

48 ounces of sliced peaches with juice
1 box of cake mix, yellow or white, french vanilla or butter pecan
1 cup butter, salted
1 ½ tsp cinnamon

For the cheesecake filling:

1 cup of heavy whipped cream
1 cup confectioner’s sugar
1 tsp vanilla extract
16 ounces cream cheese, softened
½ tsp lemon juice

Preheat the oven to 350*. Prepare your cones by melting the chocolate at 30 second intervals in the microwave
Dip the cone into the chocolate, you can do just the top, or the bottom or both. Drizzle some of the chocolate on the inside and spread it around the inside bottom
Place your cookies into a process and pulse until they are small crumbs. You can dip the cone into the cookie crumbs or sprinkle the cone with the crumbs
Spray a 9×13 baking dish.Pour in the peaches, with the juice
Sprinkle the top of the peaches with the dry cake mix. Melt the butter and drizzle over the top of the dry mix
Bake for 45 to 55 minutes. Pour the heavy whipping cream into a bowl and beat until thick with stiff peaks. In another bowl, mix the softened cream cheese, confectioner’s sugar, vanilla and lemon juice. Beat until smooth
Gently fold the whipped cream into the cheesecake mix. Grab a cone, scoop alternating spoons of cheesecake and cobbler into the cone. Top with a drizzle of chocolate and a sprinkle of crushed cookies