Christmas Crunch Cake
This Christmas Crunch Cake is inspired by the classic sugar cookie. The twist on this festive ice cream cake is it’s loaded with sprinkles, a kiss of almond, and a hint of rum. Oh and a whole bunch of crunch.
Christmas Crunch Cake
Holiday frozen ice cream cake with crunchy outer layers, inspired by the classic sugar cookie. You will be kissed by the taste of almond and the hint of rum (optional). Oh and a whole bunch of crunch.
Servings: 9 servings
Calories: 740kcal
Ingredients
- 16 Bars of Nature Valley Crunchy Granola Bars Oats N’ Honey
- 1/2 tsp: Almond extract, pure 1 (8 oz.) container: Topping, creamy whipped
- 1 tbsp: Spiced rum or vanilla
- 2/3 cup: Sugar 1 (8 oz.) container: Topping, creamy whipped
- 1 Baking Spray, Non-Stick
- 1/2 cup: Butter
- 1 (14 oz.) can: Condensed milk, sweetened
- 2 (8 oz.) blocks: Cream cheese
- 1/3 cup: Betty Crocker decorating decors nonpareils, white, green and red
Instructions
- In a large bowl stir together crushed granola bars, melted butter and sugar until it’s mixed well. Press half of the mixture into a 9×9-inch baking pan that has been generously sprayed with nonstick baking spray.
- Gather the cream cheese, sweetened condensed milk, whipped topping, almond extract, and rum (optional), and then beat it in a mixer.
- Fold in nonpareils, reserving about 1 teaspoon for the topping.
- Spread whipped mixture on top of the crust. Top with remaining granola bar mixture and sprinkle with reserved nonpareils. Cover with plastic wrap and freeze until firm, about 4-6 hours.
Notes
Liked this recipe? Check out this twist to it here.
