Pilgrim Hat Cupcake Cones

The little ones will love this Thanksgiving dessert. The best part for them is decorating the frosted pilgrim hats with spice drops and fruit leather.

DoorMouse in Space, Fri., 5/25 @ 10:30 on NICK

Ingredients

• 1 frozen pound cake (12 oz.), thawed
• 10 ice cream cones
• 1 can (16 oz.) plus 1 cup chocolate frosting
• 10 chocolate cookies (4 in. each, Archway or similar brand)
• 3 rolls strawberry fruit leather
• 10 yellow spice drops

Directions

1. Step 1

   Cut the pound cake into pieces that will fit into the cones. Press slightly to make the cake level with the top of the cone. Frost the top of the cones and invert them onto the cookies.

2. Step 2

   Place the cones on a wire rack over a jelly roll pan. Spoon the remaining chocolate frosting into a glass measuring cup. Heat the frosting in the microwave, stirring frequently until pourable, about 15 to 30 seconds. Pour the frosting over the top of each of the cones to cover. You may need to collect the drippings and reheat slightly to cover all of the cones. Let the cones stand for 1 hour or until set.

3. Step 3

   Cut the fruit leather into ten 7-inch lengths. Fold the candy in half lengthwise and wrap around the base of the cone. Trim the spice drop and press it onto the hat as a buckle.

Nurtition Facts

• Calories: 637
• Total Fat: 33g
• Saturated Fat: 19g
• Trans Fat: 2g
• Cholesterol: 40mg
• Sodium: 119mg
• Total Carbs: 86g
• Fiber: 3g
• Sugar: 62g
• Protein: 5g