Drumstick Cake

There are so many recipes for Drumstick Cake out there, but there seem to be a lot that use raw eggs, which I'm not particularly fond of eating. 

I found one a few years ago that doesn't use raw eggs and have made a few modifications to lighten it up using lower fat ingredients, as well as changing the crust from graham wafers to vanilla wafers.  Make this one...it's tasty and super quick! 

Drumstick Cake

Crust:

• 1/4 cup margarine
• 2 tbsp light peanut butter
• 1 1/2 cups vanilla wafer crumbs (I use "Nilla Wafers" and crush them in a mini chopper)

Filling:

• 1/2 cup sugar
• 1/2 cup light peanut butter
• 1 block (8 oz) light cream cheese, softened
• 2 cups Cool Whip (I didn't go low-fat on this one, sometimes there are things you just can't skimp on!)

Topping:

• Chocolate Ice Cream Syrup (just a bit to drizzle)
• Chopped Peanuts (about 1/4 cup...I used salted blanched peanuts)

Directions:

Mix crust ingredients together in a small bowl until combined.  Press into a 9" x 13" pan.

Mix together all other ingredients, except Cool Whip.  Once they are mixed together well, fold in Cool Whip and then spread over crust

Drizzle with chocolate syrup and sprinkle chopped peanuts on top.  

Freeze for at least 6 hours.  Before serving, let stand at room temperature for 15 minutes.