Christmas Crunch Cake


  • 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


  • 1.

    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.

  • 2.

    In a stand mixer, beat together cream cheese, sweetened condensed milk, whipped topping, almond extract and rum.

  • 3.

    Fold in nonpareils, reserving about 1 teaspoon for the topping.

  • 4.

    Spread whipped mixture on top of crust. Top with remaining granola bar mixture. Cover with plastic wrap and freeze until firm, about 4-6 hours.