OREO "Cupcake" Cone Torches
24 servings
3h 30min Cook
Ingredient List
- 24 ice cream cone cups
- 22 OREO Cookies, divided
- 1 pkg. (2-layer size) white cake mix
- 1 pkg. (4 oz.) semi-sweet baking chocolate, chopped
- ½ cup heavy whipping cream
- 4½ cups thawed frozen whipped topping
- 3 Tbsp. multi-colored sprinkles (red, white and blue)
Nutritional Information
| Calories | 290 |
| Total fat | 12g |
| Saturated fat | 6g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 210mg |
| Total Carbohydrate | 44g |
| Dietary fiber | 1g |
| Total sugars | 23g |
| Added sugars | 21g |
| Protein | 3g |
| Vitamin D | 0% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
| Potassium | 2% DV |
- 1Heat oven to 350°F. Stand COMET Cups in large shallow baking pan with sides of cups almost touching.
- 2Chop 10 cookies. Prepare cake batter as directed on package; stir in chopped cookies. Spoon evenly into COMET Cups.
- 3Bake 20 to 25 min. or until toothpick inserted in centers comes out clean; cool completely.
- 4Meanwhile, microwave semi-sweet chocolate and whipping cream in microwaveable bowl on HIGH 45 sec. to 1 min. or until chocolate is completely melted and mixture is well blended when stirred. Finely chop remaining cookies.
- 5Dip tops of cakes into melted chocolate; sprinkle finely chopped cookies evenly around edges of cakes. Refrigerate 15 min. or until melted chocolate is firm.
- 6Spoon whipped topping into pastry bag fitted with desired decorating tip. Use to pipe whipped topping onto cakes, then top with sprinkles to resemble torches.