Ingredients
Shortcake Crumble
1 each – 6-ounce Box Strawberry Jell-O
½ cup – Flour
¼ sup – Unsalted Butter
2 sleeves – Pepperidge Farm Cookies
Cheesecake Filling
16-ounces – Whipped Cream Cheese
2 teaspoons – Vanilla Extract
1 cup – Powder Sugar
8-ounces – Cool Whip
10-12 each – Strawberries
1 tablespoon – Powder Sugar
6-ounces – White Chocolate, melted*
6 each – Keebler Waffle Cones
Directions
1. Pre-heat oven to 350. In a medium-size bowl, mix strawberry jello, butter, and flour until it resembles crumbs.
2. On a greased sheet tray, place crumbles in the oven until crunchy, tossing every 5-10 mins to avoid a lot of browning.
3. Crush sleeve of butter cookie. When the crumble is cooled, add crumbled butter cookies and mix. Set aside.
4. In a stand mixer, mix cream cheese, vanilla, and powder sugar until combined. Being sure to make sure the mixture is smooth.
5. Fold in cool whip to cream cheese mixture then place into a piping bag until ready
6. Dice strawberries add to a small mixing bowl, then mash ¼ of the strawberry, leaving ¾ in diced form.
7. Add powdered sugar, then set aside
8. Coat the inside of each cone with white chocolate. Tap out excess chocolate.
9. Dip the outside of the cone into the chocolate, creating a chocolate rim about ¾” thick.
10. Dust chocolate rim with strawberry crumble. Set aside until set.
11. Add a spoon full of mashed berries and crumble to the inside of the cones.
12. Pipe cheesecake filling into the cone in a swirl direction. Repeat with the remaining cones.
13. Top with more berries and serve!
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