Christmas Crunch Cake
User Reviews
5
Christmas Crunch Cake
Description
Christmas Crunch Cake combines crumbled vanilla wafers and pretzels, mixed with melted butter, pressed into a crust for both base and topping. The filling is a smooth mixture of cream cheese, sweetened condensed milk, vanilla and peppermint extracts, and whipped topping blended gently with colorful sprinkles for a festive touch. The assembled dessert is frozen for several hours or overnight to firm up before serving.
The cake's texture contrasts creamy and crunchy layers, while the peppermint extract introduces a seasonal flavor alongside the vanilla base. The pretzels contribute a salty crunch that balances the sweetness.
To serve, the cake is removed from the freezer and allowed to sit briefly at room temperature to soften slightly before slicing. Variations with different cookies, such as Oreos or graham crackers, can alter the flavor and texture. Sprinkles can be swapped to match holiday themes.
The dessert keeps well frozen for up to three months, wrapped securely to maintain freshness. Individual servings can be prepared in ramekins for ease. The peppermint flavor can be adjusted or omitted according to preference.
Ingredients
- 50 vanilla wafers crumbled
- ½ cup pretzels about 10 twists, twists
- ⅓ cup butter melted
- 16 ounces cream cheese softened, 2 blocks
- 14 ounces sweetened condensed milk 1 can
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 8 ounces whipped topping thawed like cool whip
- 2 tablespoons Sprinkles holiday colored
Instructions
- Line a 9x9 baking dish with parchment paper or plastic wrap.
- In a food processor, add the cookies and pretzels and pulse a few times until they are fine crumbs.
- In a medium bowl, add the crumbs and drizzle the melted butter over top and stir to completely combine.
- Add half the crumb mixture into the prepared pan and press down evenly with your fingers.
- In a large bowl, add the cream cheese, condensed milk, vanilla extract and peppermint extract and blend with an electric mixer until creamy
- Then stir in the thawed whipped topping and then add in the sprinkles and gently stir again.
- Pour the cream cheese mixture over top of the cookie crust and spread evenly
- Top with the remaining crumb mixture and additional sprinkles if desired, pressing down just slightly.
- Cover with plastic wrap or aluminum foil and place in the freezer for at least 4 hours or overnight.
- When ready to serve, remove from the freezer and let it sit for 10 minutes on the counter to thaw a little.
- Lift the cake carefully out of the pan with the parchment paper and slice.
Notes
- Substitute the vanilla wafer and pretzel crust with other cookies like Golden Oreos, shortbread, graham crackers, or gingerbread to vary the flavor and texture.
- For individual servings, layer crust, filling, and topping in small ramekins and freeze until set.
- Omit peppermint extract if a simpler vanilla flavor is preferred; the cake will still be flavorful.
- Use holiday-themed sprinkles or crushed candy canes on top to enhance seasonal presentation.
- Store the cake well wrapped in plastic wrap and foil in the freezer for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 533kcal | 27% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 498mg | 21% |
| Potassium | 355mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 221mg | 22% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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