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:Â 15Â MIN
- Total:Â 4Â HRÂ 15Â MIN
- Servings:Â 9
Ingredients:
- 16 Nature Valley™ crunchy granola bars Oats 'n Honey, crushed
- 1/2Â cup butter, melted
- 2/3Â cup sugar
- 2(8 oz.) blocks cream cheese, softened
- 1(14 oz.) can sweetened condensed milk
- 1(8 oz.) container extra creamy whipped topping
- 1/2Â teaspoon pure almond extract
- 1Â tablespoon spiced rum or vanilla
- 1/3 cup Betty Crocker™ Decorating Decors nonpareils (red, white and green)
- Nonstick baking spray
Steps:
-
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.
