Holiday NILLA-Almond Crunch Cake

Name: Holiday NILLA-Almond Crunch Cake
Prep time: 20 min
Total time: 260 min
Yield: 24
Ingredients: 50 NILLA Wafers, finely crushed; ¾ cup slivered almonds, toasted, finely ground; ½ cup pretzel twists; ⅓ cup butter, melted; 2 pkg. Neufchatel cheese, softened; 1 can sweetened condensed milk; 2 tsp. vanilla; 1 tsp. almond extract; 1 tub frozen lite whipped topping, thawed; ¼ cup multi-colored nonpareils (red, white and green)

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

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

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)

Directions

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.