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.
Total Time:1 hour 10 minutes
Yield:9 servings
Ingredients
16 Bars of Nature Valley Crunchy Granola Bars Oats N’ Honey
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
For best results, remove the cake from the freezer about 10 minutes before serving.
