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.
- Prep: 15 MIN
- Total: 4 HR 15 MIN
- Servings: 9
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
Steps:
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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.
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In a mixer, beat together cream cheese, sweetened condensed milk, whipped topping, almond extract and rum.
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Fold in nonpareils, reserving about 1 teaspoon for the topping.
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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.
