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Home » Recipe Index » Dessert: Frozen » Frozen Caramel Crunch Torte
by Kara Cook 14 Comments
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!
This Caramel Crunch Dessert is crazy delicious!It is like an ice cream pie, but made in a springform pan so it’s even more pretty. It makes a stunning presentation. Of course if you don’t have a springform pan, you can actually make it in two pie pans instead. Not quite as stunning, but every bit as tasty.
I don’t know why I don’t make frozen desserts more often. I love that they can be made ahead of time for fuss-free entertaining. And who doesn’t love a frozen treat? Especially one this decadent.
Ittakes a little extra time to make the butter brickle crunch, but trust me, it’s worth it!! It is so good. I dare you not to sneak some as it’s cooling in the pan. 🙂
And then of course there’s the caramel. You can use store bought, but homemade is somuch better. I realized that I haven’t posted the recipe for this particular caramel sauce, but this caramel sauce will work. Doesn’t that dripping caramel just make your mouth water? Oh so good.
More decadent caramel recipes you’ll love:
- No-Bake Caramel Cornflake Cookies
- Creamy No-Bake Chocolate Caramel Pie
- Caramel Filled Bon Bon Cookies
- Sinful Caramel Sauce
TASTY FROZEN TREATS:
- Strawberry Cheesecake Ice Cream
- Chocolate Cookie Ice Cream Sandwich
- Mud Pie Recipe
- Peppermint Ice Cream
- Peanut Butter Sauce for ice cream
Yield: 12 servings
Frozen Caramel Crunch Torte
Decadent frozen torte with creamy layers, graham cracker crust, and butter brickle.
Prep Time15 minutes
Cook Time22 minutes
Inactive Time6 hours 36 minutes
Total Time7 hours 13 minutes
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 (14 oz) can of sweetened condensed milk
- 1/2 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 Information:
Yield:
12Serving Size:
1
Amount Per Serving:Calories: 479Total Fat: 35gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 84mgSodium: 253mgCarbohydrates: 39gFiber: 1gSugar: 30gProtein: 4g
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Reader Interactions
Comments
LucyCame out fantastic!!!
Reply
- rose
Can I replace the whipping cream with cool whip or dream whip?
Reply
- Kara Cook
I think it would be too sweet with Cool Whip, but you could certainly give it a try. Definitely omit the powdered sugar. Let me know how it turns out!
Reply
- Fennie
Hi!
I have a question. Is it 1 lb 14 oz of condensed milk? I am from the netherlands so i have to change some measurements 😉
Thank you
Reply
- Cori
I haven’t made this yet – but I sure plan to! I’m sure she means 1 can of sweetened condensed milk. They’re typically 14 ounces each. One pound 14 oz. would put someone into diabetic shock! Hahaha :).
Reply
- kepago
Right here is the right site for anyone who would like to find out about
this topic. You realize a whole lot its almost hard
to argue with you (not that I personally would want to…HaHa).
You certainly put a brand new spin on a subject that’s been discussed for many
years. Excellent stuff, just great!Reply
- Marie
How long will this stay fresh and yummy in the freezer?
Reply
- Kara
Ours got eaten pretty fast, so I can’t say for sure, but if you wrap it up airtight it should last a week or two. Maybe longer, depending on how well it’s wrapped.
Reply
- K Hahn
I made this over the past weekend. I baked the bottom and brickle after dinner Sat and did the filling Sun morning about 8:30. We had it about 5:30 Sunday evening. We did the 15 minute warm up the first time, but on subsequent times we found it cut better right out of the freeze . It is a very enjoyable desert. It does take will power to not eat the brickle by itself as it is cooling.
Reply
- Kara
I’m with you. That brickle is super addicting!
Reply
- Laura
This looks amazing!!!!!!!
Reply
- Ashlee
This looks GORGEOUS! your right about the spring form pan! The crust sounds divine! What is Butter Brickle Crunch?
Reply
- Kara
Butter Brickle Crunch was just the name of the crumbly topping in the recipe I got from a friend, so I kept the name just because it sounded good. LOL!
Reply
- Yvonne [Tried and Tasty]
Oh. Wow. This looks crazy delicious! That crunchy topping! That smooth caramel! That ice cream!! Got any left?! I’m just about to take a bit out of my screen, somebody better stop me!
Reply
