Frozen Caramel Crunch Torte
Decadent frozen torte with creamy layers, graham cracker crust, and butter brickle.
Ingredients
Crust
- 1 ¼ cups graham cracker crumbs 10 full crackers
- 3 Tbsp sugar
- ¼ cup melted butter
Butter Brickle Crunch
- ¾ cup brown sugar
- ¾ cup oats quick or regular
- ¾ cup chopped pecans or walnuts
- ½ cup soft butter
Filling
- 1 ½ cups heavy cream whipped
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- 8 oz cream cheese softened
- 14 oz can of sweetened condensed milk
- ½ cup caramel topping I use homemade
Instructions
- For crust, mix graham cracker crumbs, sugar, and melted butter in a small bowl. Press into the bottom of a 9" springform pan. Bake at 350° for 6 minutes. Let cool completely
- For butter brickle crunch: Mix all ingredients together and pat into a 9x13" pan. Bake for about 15 minutes or till lightly browned. While still hot, crumble up with two forks. Let cool.
- For filling: Whip cream till soft peaks form. Add vanilla and powdered sugar and beat for another minute. Set aside.
- Beat cream cheese in a large mixing bowl till smooth. Gradually beat in the sweetened condensed milk. Mix well, then fold in whipped cream.
- To assemble: Spread half of the filling over the cooled crust. Sprinkle with half of the crunch topping. Drizzle with half of the caramel.
- Spread on the remaining filling, then sprinkle the rest of the crumbs over the top. Cover and freeze for several hours, or till firm.
- Remove from freezer 15 minutes before serving. Drizzle remaining caramel sauce over slices as you serve.
Nutrition
Serving: 1gCalories: 573kcalCarbohydrates: 55gProtein: 7gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 94mgSodium: 295mgPotassium: 266mgFiber: 1gSugar: 46gVitamin A: 1146IUVitamin C: 1mgCalcium: 166mgIron: 1mg
Tried this recipe?Let us know how it was!