Butter Brickle Frozen Delight

Butter Brickle Frozen Delight

155
LORIELEECOOPER 0

"This dessert is a frozen winner! It is made in a 9" springform and can be stored in the freezer and served immediately when unexpected company arrives. It is a very rich dessert with layers of butter brickle, caramel sauce, and a rich layer of cool whip & cream cheese. Very rich!"

Ingredients

1 h 10 m servings 617 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 617 kcal
  • 31%
  • Fat:
  • 35.4 g
  • 54%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
  3. Bake 6 minutes, until set. Cool completely.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
  6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
  7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
  8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.
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Reviews

155
  1. 187 Ratings

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WOW! I made this for my mother-in-laws B-day. We went to a restaurant for dinner and they allowed us to bring our own "cake" for dessert. It is a very impressive looking dessert. We shared t...

VERY RICH AND VERRRRRRRRYYY SWEET. It's almost TOO SWEET. Some members of my extended family couldn't finish their one piece and they are big time dessert eaters! Although it's still good before...

This is SO good! Tastes like a candybar!I also put it in a 9x13, instead of a springform pan. I will definitely be making this again!