Ingredients

1 frozen pound cake, thawed

10 ice cream cones

1 can, plus 1 cup chocolate frosting

10 chocolate cookies

3 rolls strawberry fruit leather

10 yellow spice drops

Directions

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.

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.

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.