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Butter Brickle Frozen Delight

What’s in a name? that which we call a rose, by any other name would smell just as sweet.

Repeat after me: Butter brickle frozen delight.

Call it whatever you like. If you love sweet (or caramel, streusel, cinnamon, and ice cream, for that matter) look no further! You'll want a slice of this--and the best part is that it's insanely easy to throw together. Just pop it into the freezer the night before your big potluck and shebam! Instant wow power.

If Romeo brought this over to the Capulets' crib, he wouldn't have had to marry in secret. 'Nuff said.

Try this! And while you're at it, pop on over for more photos and wallflower-esque musings.

Butter Brickle Frozen Delight
Adapted from Allrecipes
Yield: 8×8-inch springform pan
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 1/3 cup white sugar
  • 2 teaspoons ground cinnamon
  • 1 cup all-purpose flour
  • 3/4 cup quick-cooking oats
  • 1/4 cup brown sugar
  • 1/2 cup butter, melted
  • 3/4 cup chopped nuts
  • 1 (16 oz.) can sweetened condensed milk
  • 1 (8 oz.) package cream cheese, softened
  • 1 (8 oz.) tub frozen whipped topping, thawed
  • 1 (14 oz.) jar caramel dessert topping


  1. Preheat oven to 350 degrees F. In a medium bowl, combine graham cracker crumbs, 6 tablespoons melted butter, white sugar, and cinnamon. Press gently and evenly into the bottom of a lightly-greased 8-inch springform pan. Bake in preheated oven for 6 minutes. Remove and set aside to cool.
  2. Increase oven temperature to 400 degrees F. Using the same bowl, combine flour, oats, brown sugar, 1/2 cup melted butter, and nuts. Spread in a thin layer across baking sheet. Bake for 12-15 minutes, until golden brown. Crumble while hot, and set aside to cool.
  3. In a large bowl, beat together condensed milk and cream cheese until smooth and fluffy. Fold in frozen topping. Spread half of the mixture on top of cooled crust, then sprinkle half of the butter brickle crumb over this layer. Cover evenly with half of the caramel dessert topping. Repeat layering.
  4. Freeze until firm (best overnight), then remove springform pan sides before serving. Serve with additional caramel if desired.


( 14 comments — Leave a comment )
Nov. 9th, 2012 05:54 am (UTC)
My goodness but this sounds decadently wonderful. (wants!)
Nov. 9th, 2012 05:58 pm (UTC)
And I'd want to send it over, it's that. Ridiculously. Good!
Nov. 9th, 2012 06:13 am (UTC)
OMG that looks and sounds so GOOD! :)
Nov. 9th, 2012 05:58 pm (UTC)
Oh, you bet--thanks! ;)
Nov. 9th, 2012 06:54 am (UTC)
Oh MY, this looks good.
Nov. 9th, 2012 06:00 pm (UTC)
My stomach says the same thing every time I open the freezer and see a slice staring back at me. And then the next time, somehow the slice has shrunk...
Nov. 9th, 2012 07:13 am (UTC)
What's frozen topping ?
Nov. 9th, 2012 01:27 pm (UTC)
Cool Whip or something like that, I bet.
Nov. 9th, 2012 06:00 pm (UTC)
Yep, that'd be any brand of Cool Whip-esque topping--you can find it in the frozen section of your grocery store.
Nov. 10th, 2012 06:06 am (UTC)
The recipe sounds lovely but we don't have Cool Whip or anything like that frozen here. :(
Nov. 9th, 2012 07:59 am (UTC)
i am always in awe at how you can post so much baked delights!! I barely even have mental capacity to make 3 meals a week (if i am lucky!) you are...baking baking! i admire that! everything looks soooo delicious!
Nov. 9th, 2012 06:02 pm (UTC)
Aw, girl--you're making me blush! (And I'm using this icon as a repeat just in honor of our cute matching icons, hehe) I hope you get a chance to check out some of the other stuff at my blog that I don't always post here--I feel like you'd have fun with them! (But it's just a friendly invite, so no pressure either way!) Go get baking, gal!
(Deleted comment)
Nov. 11th, 2012 07:53 am (UTC)
You are most definitely welcome--I'd love to hear how it goes!
Nov. 11th, 2012 04:46 am (UTC)
very very nice ! i like it
i'm a cooker, my home tổ chức tiệc
( 14 comments — Leave a comment )


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