Crunch Cake

by
Prep:15 MIN Total:4 HR 15 MIN Servings:9
Inspired by the classic sugar cookie, this festive frozen cake is stuffed with sprinkles, a kiss of almond flavor, a splash of rum and of course, loads of crunch.Enjoy😊!
INGREDIENTS:
  • 16 Nature Valley crunchy granola bars Oats ‘n Honey, crushed
  • 1/2cup butter, melted
  • 2/3cup sugar
  • 2(8 oz.) blocks cream cheese, softened
  • 1(14 oz.) can sweetened condensed milk
  • 1(8 oz.) container extra creamy whipped topping
  • 1/2teaspoon pure almond extract
  • 1tablespoon spiced rum or vanilla
  • 1/3cup Betty Crocker™ Decorating Decors nonpareils (red, white and green)
  • Nonstick baking spray

 

DIRECTIONS:
Prevent your screen from going dark while you cook.
  1. In a large bowl, stir together crushed granola bars, melted butter and sugar until well mixed.
  2. Press half of the mixture into a 9×9-inch baking pan that has been generously sprayed with nonstick baking spray.
  3. In a mixer, beat together cream cheese, sweetened condensed milk, whipped topping, almond extract and rum.
  4. Fold in nonpareils, reserving about 1 teaspoon for the topping.
  5. Spread whipped mixture on top of crust.
  6. Top with remaining granola bar mixture and sprinkle with reserved nonpareils. Cover with plastic wrap and freeze until firm, about 4-6 hours.

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