State Fair of Texas, 2026 Big Tex Choice Awards Sweet Finalist
A waffle cone is supposed to hold ice cream. One scoop, maybe two.
This one holds an entire dessert table.
What This Thing Actually Is
Start with a warm waffle cone, fresh off the iron. Dip it in white chocolate. Roll it in buttery Texas pecan praline, crushed Biscoff cookies, and freeze-dried strawberries.
Fill it with homemade, scoopable cookie butter cheesecake.
Then top it: a pinch of sea salt, whipped cream, more Biscoff crumble, warm cookie butter drizzle, white chocolate sauce, and a whole Biscoff cookie standing on top like a flag planted on a summit.
Count the components and you stop counting somewhere past eight. A waffle cone was never built to be load bearing for this many toppings.
Brad Weiss built it.
The Part That’s Actually Funny
Most cone desserts pick one flavor and let it sit. Vanilla. Chocolate. Maybe a swirl.
This one stacks a spiced cookie brand, a Texas nut, freeze-dried fruit, and a cheesecake filling into a single vessel and dares the cone to still be structurally a cone by the time it reaches your mouth.
Somewhere between the fifth and sixth topping, this stopped being a snack and became an engineering problem.
It made the 2026 sweet finals in a field that also produced an Olympic swimmer’s cheesecake and a family’s fourth attempt at a fried flan. Against that competition, betting on sheer volume of toppings is its own kind of strategy.
Why Texas Keeps Doing This
Everything is bigger in Texas, and sometimes bigger just means more things balanced on top of one cone before it tips over.
A simple cheesecake cone would have been fine. Texas built the version that treats restraint as the enemy, because a fairgoer holding this one for a photo is doing half the marketing for free.
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