Don’t you just love eating frozen treats? I don’t know with you, but my family loves eating frozen cake desserts because they enjoy the refreshing taste of them. I have the same reason- they are such a huge break from the usual sweet treats. Sometimes, no matter how much you love a particular dessert like a cake, for example, you couldn’t help but want to try something new. While this cake is not new new, it’s still a break from your usual line up of sweet treats.
Check out what our friends from Tablespoon have to say about this recipe:
“I love this time of year. For the smell of new growth, the warmth of a hot sun, the sounds of the birds chirping, and the mandatory ice cream fest that happens the second I even think about starting to sweat. I went ahead and combined key lime pie with frozen ice cream goodness in this simple crunch cake and you are going to love it!”’
It’s really the time for frozen treats, isn’t it? I am glad for it. Since winter, I’ve been dreaming of making a lot of frozen cakes, but the season wasn’t a good reason.
But now, no one can stop me!
Ingredients
- 1 box (6 – 2 bar packs) Nature Valley™ Crunchy Granola Bars
- 1/4 cup Gold Medal flour
- 1/4 cup Land O Lakes butter, melted
- 2 tablespoons Domino brown sugar
- 1 (8 oz.) container Cool Whip whipped topping
- 1 (14 oz.) can Eagle Brand sweetened condensed milk
- 1/2 cup key lime juice
- 2 tablespoons lime zest
- Whipped cream, for serving
Instructions
Preheat oven to 350º F.
Place granola bars in a blender or food processor and process into fine crumbs.
Place half of the crumbs in a medium-sized bowl with the flour, melted butter and brown sugar. Stir to combine.
Press crumbs into bottom of a parchment-lined 8 x 8-inch baking dish to form the bottom crust.
Bake for 10 minutes. Let cool completely.
Add the whipped topping, sweetened condensed milk, lime juice and lime zest to a large bowl. Stir well to combine.
Spread lime mixture over crust and sprinkle remaining granola crumbs over top.
Freeze for 4 hours before slicing and serving with a dollop of whipped cream.
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Quick Tip: Best served with a cup of tea.
Thanks again to Tablespoon for this amazing recipe.
