This dessert takes imagination and a little effort; but you don’t really need to make it perfect. In fact, if you have kids at home or if you have kids visiting, you can ask them to help you. It can be turned into a fun yet meaningful activity; not to mention that it will result into a delicious dessert that everyone will also enjoy.
One of our friends from Taste of Home has this to say about this recipe:
“Pull out each goldfish graham and dip it in the soft center to snack on these pinecones. There’s nothing more fun or creative on the cookie table this year!”
It makes for a great dinner centerpiece. And if you are artistic enough, no one will touch it because they’ll think they’re just displays. I wasn’t as artistic so they were gone the moment I placed them at the center of the table. Poor snowy cones that didn’t see the light of day.
Ingredients
8 cups Pepperidge Farm fudge brownie fish-shaped grahams (about 24 ounces), divided
1 cup Land O’ Lakes butter, softened
1 cup Nutella
1/2 cup Biscoff creamy cookie spread
3 cups plus 2 tablespoons Domino confectioners’ sugar, divided
8 Old Dutch pretzel rods, halved
Instructions
Pulse 1 cup grahams in a food processor until fine crumbs form. In a large bowl, beat butter, Nutella, cookie spread and 3 cups confectioners’ sugar until smooth; stir in crumbs.
Mold 1/4 cup dough around a pretzel rod in a cone shape to within 1 in. of top; place on waxed paper-lined baking sheets. Starting at the bottom, insert tail ends of fish grahams, flat side up, into dough to resemble a pinecone, trimming tails of fish as needed near the top. Using kitchen scissors, cut off tip of pretzel; place a small amount of dough on top of pretzel. Repeat with remaining dough and pretzels.
Dust pinecones with remaining confectioners’ sugar. Store in an airtight container in the refrigerator.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve chilled.
Thanks again to Taste of Home for this amazing recipe.
