Ingredients

For the Cones:

• 16 ounces cream-filled cookies (vanilla, chocolate, or wafer cookies)
• 12 waffle cones
• 3 tablespoons whipped cream

For the Peach Cobbler:

• 48 ounces sliced peaches with juice
• 1 box yellow, white, French vanilla, or butter pecan cake mix (dry)
• 1 cup salted butter, melted
• 1 ½ teaspoons cinnamon

For the Cheesecake Filling:

• 1 cup heavy whipping cream
• 1 cup confectioner’s sugar
• 1 teaspoon vanilla extract
• 16 ounces cream cheese, softened
• ½ teaspoon lemon juice

Instructions

1. Preheat your oven to 350°F (175°C).
2. To prepare the cones, melt some chocolate in 30-second intervals in the microwave until smooth.
3. Dip the tops, bottoms, or entire cones into the melted chocolate. Drizzle or brush a bit of chocolate inside the cone as well.
4. Pulse the cookies in a food processor until fine crumbs form. Roll or sprinkle the cones with the crumbs for added texture and flavor. Set aside.
5. Spray a 9×13-inch baking dish with nonstick spray. Pour in the peaches with their juice. Sprinkle the dry cake mix evenly over the peaches. Drizzle melted butter on top and sprinkle with cinnamon.
6. Bake for 45–55 minutes or until the top is golden and bubbly. Let it cool slightly.
7. In a bowl, whip the heavy cream until stiff peaks form. In a separate bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth.
8. Gently fold the whipped cream into the cream cheese mixture to create the cheesecake filling.
9. To assemble, layer scoops of cheesecake filling and warm peach cobbler into each prepared cone.
10. Drizzle with melted chocolate and sprinkle with extra crushed cookies if desired. Serve immediately!

Pro Tips

• To keep the cones crispy, assemble just before serving.
• You can prepare the peach cobbler and cheesecake mixture a day in advance and store in the fridge.
• Try other fruit fillings like apple or cherry for a seasonal twist.