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



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


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.


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.


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.


Freeze 4 hours or until firm.


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