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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups graham cracker crumbs (about 1 1/2 sleaves from the box)
3/4 cup butter, melted
1/4 cup sugar
Topping
1 cup flour
3/4 cup quick cooking oats
1/4 cup packed brown sugar
1/2 cup butter, melted *
3/4 cup chopped pecans
Filling
8 oz pkg cream cheese softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container frozen whipped topping, thawed
Drizzle
1 (12.25 oz) jar caramel topping
Preheat oven to 350. CRUST: In a medium bowl, combine 1st 3 ingredients until well mixed. Press into bottom of a 9 inch springform pan. Bake for 6 minutes. Cool completely. Increase oven temperature to 400.
TOPPING: In a large bowl, combine next 5 ingredients until well mixed. Lightly pan onto a baking sheet. Bake for 12 minutes or until light brown. Crumble while still hot. Cool completely.
FILLING: In a large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. Spread half of the cheese mixture over crust in springform pan. Sprinkle half of the oat crumbles over the cheese mixture. Spread half of the caramel sauce over oat crumbles. Repeat layers. Freeze until firm. Remove pan sides and serve dessert cold.
NOTE: I used a 13x9 pan.
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*BUTTER BRICKLE FROZEN DELIGHT*
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups graham cracker crumbs (about 1 1/2 sleaves from the box)
3/4 cup butter, melted
1/4 cup sugar
Topping
1 cup flour
3/4 cup quick cooking oats
1/4 cup packed brown sugar
1/2 cup butter, melted *
3/4 cup chopped pecans
Filling
8 oz pkg cream cheese softened
1 (14 oz) can sweetened condensed milk
1 (12 oz) container frozen whipped topping, thawed
Drizzle
1 (12.25 oz) jar caramel topping
Preheat oven to 350. CRUST: In a medium bowl, combine 1st 3 ingredients until well mixed. Press into bottom of a 9 inch springform pan. Bake for 6 minutes. Cool completely. Increase oven temperature to 400.
TOPPING: In a large bowl, combine next 5 ingredients until well mixed. Lightly pan onto a baking sheet. Bake for 12 minutes or until light brown. Crumble while still hot. Cool completely.
FILLING: In a large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping. Spread half of the cheese mixture over crust in springform pan. Sprinkle half of the oat crumbles over the cheese mixture. Spread half of the caramel sauce over oat crumbles. Repeat layers. Freeze until firm. Remove pan sides and serve dessert cold.
NOTE: I used a 13x9 pan.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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