Christmas Crunch Cake
This festive Christmas Crunch Cake combines creamy filling, crunchy granola layers, and a hint of almond and rum. A no-bake, freezer-friendly holiday dessert that’s as simple as it is delightful.
9 Servings
Ingredients
For the Crust and Topping:
- 16 granola bars Oats 'n Honey variety, crushed
- ½ cup butter melted
- ⅔ cup granulated sugar
For the Filling:
- 2 8-ounce blocks cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1 8-ounce container extra creamy whipped topping
- ½ teaspoon pure almond extract
- 1 tablespoon spiced rum or vanilla extract
- ⅓ cup red white, and green nonpareil sprinkles (Betty Crocker™ Decorating Decors)
- Nonstick baking spray
Instructions
Prepare the Pan:
- Generously coat a 9x9-inch baking pan with nonstick baking spray. Set aside.
Make the Granola Mixture:
- In a large mixing bowl, combine the crushed granola bars, melted butter, and granulated sugar. Mix thoroughly until evenly combined. Divide the mixture in half. Press one portion firmly into the bottom of the prepared baking pan to create the crust.
Prepare the Filling:
- Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, whipped topping, almond extract, and spiced rum (or vanilla extract). Mix on medium speed until fully incorporated and fluffy.
Incorporate the Sprinkles:
- Gently fold in the sprinkles, reserving 1 teaspoon for garnish.
Assemble the Cake:
- Spread the cream cheese filling evenly over the prepared crust. Top with the remaining granola mixture, pressing lightly to ensure it adheres. Sprinkle the reserved sprinkles on top for a festive finish.
Freeze:
- Cover the pan tightly with plastic wrap and freeze for 4 to 6 hours, or until the cake is firm.
Serve:
- Once set, slice the cake into squares and serve immediately. For best results, use a sharp knife run under warm water to make clean cuts.
Notes
To make this recipe gluten-free, replace the granola bars with a certified gluten-free variety and ensure all other ingredients, such as sprinkles and extracts, are labeled gluten-free.