Butter Brickle Frozen Delight Recipe :-An effortless graham cracker crust serves as the foundation for this Butter Brickle Frozen Dessert. It is layered with a creamy no-bake cheesecake, a crunchy oat crumble, and a decadent drizzle of butterscotch-caramel ice cream topping. This gorgeous dessert is sure to draw everyone’s attention to itself!
Butter Brickle Frozen Delight Recipe
This brings back a flood of memories from previous summers. Now that school is out, we are having sleepovers in the tent that my father has built up in our front yard, running through the sprinklers, having barbecues, celebrating the Fourth of July in the traditional manner, and taking summer vacations. If I just take one piece of this luscious frozen treat, I will be in the mood for summer!
INGREDIENTS
FOR THE GRAHAM CRACKER CRUST
- 1 sleeve graham crackers, crushed (approximately 1¼ cups graham cracker crumbs)
- ¼ cup granulated sugar
- ⅓ cup butter, melted
FOR THE OAT-PECAN CRUMBLE
- 1 cup all-purpose flour
- ¾ cup quick cooking oats
- ¾ cup chopped pecans
- ¼ cup light brown sugar
- ½ cup butter, melted
FOR THE NO-BAKE CHEESECAKE LAYER
- 16 ounces cream cheese (regular or ⅓ less fat Neufchatel), softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 8 ounces frozen whipped topping (like Cool Whip), thawed
- 8 ounces butterscotch-caramel ice cream topping, or your favorite flavor
INSTRUCTIONS
It is recommended that cream cheese be allowed to soften at room temperature for approximately forty-five minutes before beginning. Ready the oven to 350 degrees Fahrenheit. The bottom and sides of a springform pan measuring 9 inches in diameter should be coated with nonstick cooking spray.
Cracker crust made with Graham Take the graham cracker crumbs and mix them with half a cup of granulated sugar in a basin of medium size. Mix thoroughly after adding â…› cup of melted butter. The mixture should be pressed into the bottom of the springform pan that has been prepared.
Also see :- Simple Buffalo Chicken Dip Quesadilla RecipeÂ
Bake for a total of six minutes. Take the dish out of the oven and lay it aside to cool at room temperature.
BRUMBLE OF OAT AND PECAN Put the oven on to 375 degrees Fahrenheit.
The flour, oats, pecans, and brown sugar should all be mixed together in a big bowl. Incorporate half a cup of melted butte into the mixture and thoroughly blend it. The mixture should be poured out and distributed evenly on a big baking sheet with a rim.
If you want a light brown color, bake for 15 to 20 minutes. While the mixture is still warm, crumble it using a spatula or a spoon. Put to the side to cool down completely.
Using an electric mixer, combine the cream cheese, ½ cup of granulated sugar, and vanilla extract in a large mixing basin. Beat the mixture until it is completely smooth. The whipped topping should be folded in.
On top of the crust that has been allowed to cool in the springform pan, spread half of the cheesecake mixture. Sprinkle approximately one third of the caramel ice cream topping over the cheesecake layer, and then sprinkle the remaining half of the oat-pecan crumbles on top of the cheesecake layer.
layers should be repeated one more time. For serving purposes, set aside any remaining ice cream topping.
Cover the springform pan with aluminum foil and place it in the freezer for at least four hours or overnight.
After the pan has been removed from the freezer and let to rest at room temperature for approximately five to ten minutes, the dish is ready to be served. Once the edges of the pan have been removed, slice the cake and serve it with extra ice cream topping drizzled over the top.
NUTRITION
- Serving:Â 1Â slice
- Calories:Â 479Â kcal
- Carbohydrates:Â 54Â g
- Â Protein:Â 7g
- Â Fat:Â 27Â g
- Â Saturated Fat:Â 14Â g
- Polyunsaturated Fat: 2Â g
- Â Monounsaturated Fat:Â 8Â g
- Â Trans Fat:Â 1Â g
- Â Cholesterol:Â 55Â mg
- Â Sodium:Â 375Â mg
- Potassium:Â 208Â mg
- Â Fiber:Â 2Â g
- Â Sugar:Â 37Â g
- Â Vitamin A:Â 637Â IU
- Â Vitamin C:Â 0.2Â mg
- Â Calcium:Â 102Â mg
- Â Iron:Â 1Â mg
NOTES
You can add a half cup of small chocolate chips to the mixture during the final few minutes of the churning process to give it a chocolate twist.
Storage: If you have any ice cream left over, place it in a container that seals well and place it in the freezer for up to two weeks.
Get together with your loved ones and friends to indulge in this delectable and velvety Butter Brickle Frozen dessert.