Christmas Crunch Cake
This Christmas Crunch Cake is going to be a major favorite during the winter season! This Christmas Cake is topped with a delicious and crunchy topping. Only a few ingredients and you will have this Crunch Cake in no time to enjoy anytime, anywhere!
Servings: 10 slices
Ingredients
For the Crust:
- 1 sleeve of graham crackers - crushed
- 1 cup of Corn Flake crumbs
- 1 stick of butter - melted
- 1/4 cup of sugar
- nonpareils - see recipe
For the Filling:
- 2 8 ounce packages of cream cheese softened
- 1 can of sweetened condensed milk
- 1 8 ounces tub of Cool Whip
- 1 cup of red, white and green nonpareils divided - see recipe
Instructions
- Add the crackers and corn flakes and sugar into a food processor and pulse until you have fine crumbs.
- Combine with the butter in a bowl.
- Line an 8 X 8-inch dish with parchment paper, and place half of the crust in the dish, and press down evenly with a spoon, or fingers.
- Place the dish in the freezer.
- In a large bowl, place the softened cream cheese, and add the sweetened condensed milk, and Cool Whip, and stir well to blend.
- Add about 1/3 cup of the nonpareils, and stir. Remove the dish from the freezer, and place the filling in the dish, and smooth it evenly on top.
- Place the remainder of the crust mixture on top of the filling, and smooth out evenly on top of the filling.
- Sprinkle about another 1/3 cup of the nonpareils on top of the crust, and place the dish back in the freezer, overnight for best results.
- Remove the dish about 15 minutes before serving to soften just a little.
- Cut into 2 X 3-inch squares, and serve. Enjoy!