Frozen Caramel Crunch Torte

By srumbel

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!
from creationsbykara.com

Ingredients

• Crust:
• 1 1/4 cups graham cracker crumbs (10 full crackers)
• 3 Tbsp sugar
• 1/4 cup melted butter
• Butter Brickle Crunch
• 3/4 cup brown sugar
• 3/4 cup oats (quick or regular)
• 3/4 cup chopped pecans or walnuts
• 1/2 cup soft butter
• Filling:
• 1 1/2 cups heavy cream, whipped
• 1 tsp vanilla
• 1/4 cup powdered sugar
• 8 oz cream cheese, softened
• 1 14oz can of sweetened condensed milk
• 1/2 cup caramel topping (I use homemade)

Details

Preparation time 240mins
Cooking time 262mins

Preparation

Step 1

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.
Serves: 12 servings