Description
This Crunch Cake is the perfect combination of creamy and crunchy, making it a unique and delightful no-bake dessert. The crushed granola bars form a sweet and salty crust that complements the smooth cream cheese filling, while the colorful nonpareils add a fun, festive touch. Each bite delivers a satisfying crunch followed by a rich, creamy sweetness.
Ingredients
16 Nature Valley™ crunchy granola bars Oats ‘n Honey, crushed
1/2 cup butter, melted
2/3 cup sugar
2 (8 oz.) blocks cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container extra creamy whipped topping
1/2 teaspoon pure almond extract
1 tablespoon spiced rum or vanilla
1/3 cup Betty Crocker™ Decorating Decors nonpareils (red, white, and green)
Nonstick baking spray
Instructions
In a large bowl, combine crushed granola bars, melted butter, and sugar. Mix well. Press half of the mixture into a generously sprayed 9×9-inch baking pan to form the crust.
In a separate bowl, use a mixer to beat together softened cream cheese, sweetened condensed milk, whipped topping, almond extract, and rum or vanilla until smooth.
Gently fold in nonpareils, reserving about 1 teaspoon for the topping.
Spread the cream mixture evenly over the prepared crust. Sprinkle the remaining granola mixture on top and finish with the reserved nonpareils.
Cover the pan with plastic wrap and freeze for 4-6 hours, or until firm.
Slice and serve chilled.
- Prep Time: 15 minutes
Nutrition
- Calories: 350