Christmas Crunch Cake
Updated December 5, 2019
Nature Valley™ crunchy granola bars Oats 'n Honey, crushed
(8 oz.) blocks cream cheese, softened
(14 oz.) can sweetened condensed milk
(8 oz.) container extra creamy whipped topping
teaspoon pure almond extract
tablespoon spiced rum or vanilla
cup Betty Crocker™ Decorating Decors nonpareils (red, white and green)
In a large bowl, stir together crushed granola bars, melted butter and sugar until well mixed. Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick baking spray.
In a mixer, beat together cream cheese, sweetened condensed milk, whipped topping, almond extract and rum.
Fold in nonpareils, reserving about 1 teaspoon for the topping.
Spread whipped mixture on top of crust. Top with remaining granola bar mixture and sprinkle with reserved nonpareils. Cover with plastic wrap and freeze until firm, about 4-6 hours.
- For best results, remove the cake from freezer about 10 minutes before serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
3 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.