Holiday NILLA-Almond Crunch Cake

These sweet and salty frozen almond bars are a Christmas favorite with a creamy and colorful filling sandwiched between a crumb crust.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 50 NILLA Wafers, finely crushed
  • ¾ cup slivered almonds, toasted, finely ground
  • ½ cup finely crushed thin pretzel twists
  • ⅓ cup butter, melted
  • 2 pkg. (8 oz. each) Neufchatel cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 2 tsp. vanilla
  • 1 tsp. almond extract
  • 1 tub (8 oz.) frozen lite whipped topping, thawed
  • ¼ cup multi-colored nonpareils  (red, white and green)

Nutrition facts

Recipe Tips

1

Line 9-inch square pan with foil, with ends of foil extending over sides. Combine first 4 ingredients. Press half the crumb mixture onto bottom of prepared pan.

2

Beat Neufchatel, milk, vanilla and almond extract in large bowl with mixer until blended. Gently stir in whipped topping. Add nonpareils; swirl gently with spoon.

3

Pour over crust; top with remaining crumb mixture. Cover with plastic wrap; press down on crumb mixture, using plastic wrap, to help form an even layer on whipped topping mixture.

4

Freeze 4 hours or until firm.

5

Use foil handles to remove dessert from pan. Let stand at room temperature about 10 min. before cutting to serve.