Christmas Crunch Cake by Dapur Sinolin

Christmas Crunch Cake by Dapur Sinolin

Inspired by the classic sugar cookie, this festive frozen cake is stuffed with sprinkles.

15 minutes preparation

Total 4 hours 15 minutes


  • 250 gr Oatmeal, mash
  • 1/2 cup of butter, melted
  • 2/3 cups of sugar
  • 150 grams of cream cheese block, softened
  • 1 cup sweetened condensed milk
  • 1 cup whipped cream topping container
  • ½ teaspoon of vanilla
  • 1/3 cup of color sugar (red, white and green)


  1. In a large bowl, stir together crushed granola bars, melted butter, and sugar until well mixed. Press half of the mixture into a 9×9-inch baking pan that has been generously sprayed with nonstick baking spray.
  2. In a mixer, beat together cream cheese, sweetened condensed milk, whipped topping, almond extract, and rum.
  3. Fold in nonpareils, reserving about 1 teaspoon for the topping.
  4. Spread whipped mixture on top of the crust. Top with remaining granola bar mixture and sprinkle with reserved nonpareils. Cover with plastic wrap and freeze until firm, about 4-6 hours.

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