Frozen Caramel Crunch Torte- Graham cracker crust, creamy filling, butter brickle crunch, and ooey gooey caramel all combined into one stellar dessert. Every bite is heavenly!
This Caramel Crunch Dessert is crazy delicious! It is like an ice cream pie, but made in a springform pan so it’s even more pretty. It makes a stunning presentation. Of course if you don’t have a springform pan, you can actually make it in two pie pans instead. Not quite as stunning, but every bit as tasty.
I don’t know why I don’t make frozen desserts more often. I love that they can be made ahead of time for fuss-free entertaining. And who doesn’t love a frozen treat? Especially one this decadent.
It takes a little extra time to make the butter brickle crunch, but trust me, it’s worth it!! It is so good. I dare you not to sneak some as it’s cooling in the pan. 🙂
And then of course there’s the caramel. You can use store bought, but homemade is so much better. I realized that I haven’t posted the recipe for this particular caramel sauce, but this caramel sauce will work. Doesn’t that dripping caramel just make your mouth water? Oh so good.
Decadent frozen torte with creamy layers, graham cracker crust, and butter brickle. Frozen Caramel Crunch Torte
Ingredients
Crust
Butter Brickle Crunch
Filling
Instructions
More decadent caramel recipes you’ll love:
No-Bake Caramel Cornflake Cookies
Creamy No-Bake Chocolate Caramel Pie
Caramel Filled Bon Bon Cookies
Sinful Caramel Sauce
Can I replace the whipping cream with cool whip or dream whip?
I think it would be too sweet with Cool Whip, but you could certainly give it a try. Definitely omit the powdered sugar. Let me know how it turns out!
Hi!
I have a question. Is it 1 lb 14 oz of condensed milk? I am from the netherlands so i have to change some measurements 😉
Thank you
I haven’t made this yet – but I sure plan to! I’m sure she means 1 can of sweetened condensed milk. They’re typically 14 ounces each. One pound 14 oz. would put someone into diabetic shock! Hahaha :).
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How long will this stay fresh and yummy in the freezer?
Ours got eaten pretty fast, so I can’t say for sure, but if you wrap it up airtight it should last a week or two. Maybe longer, depending on how well it’s wrapped.
I made this over the past weekend. I baked the bottom and brickle after dinner Sat and did the filling Sun morning about 8:30. We had it about 5:30 Sunday evening. We did the 15 minute warm up the first time, but on subsequent times we found it cut better right out of the freeze . It is a very enjoyable desert. It does take will power to not eat the brickle by itself as it is cooling.
I’m with you. That brickle is super addicting!
This looks amazing!!!!!!!
This looks GORGEOUS! your right about the spring form pan! The crust sounds divine! What is Butter Brickle Crunch?
Butter Brickle Crunch was just the name of the crumbly topping in the recipe I got from a friend, so I kept the name just because it sounded good. LOL!
Oh. Wow. This looks crazy delicious! That crunchy topping! That smooth caramel! That ice cream!! Got any left?! I’m just about to take a bit out of my screen, somebody better stop me!