Holiday NILLA-Almond Crunch Cake


50 NILLA Wafers, finely crushed
3/4 cup slivered almonds, toasted, finely ground
1/2 cup finely crushed thin pretzel twists
1/3 cup butter, melted
2 pkg. (8 oz. each) Neufchatel cheese, softened
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
1 tsp. almond extract
1 tub (8 oz.) frozen light whipped topping, thawed
1/4 cup multi-colored nonpareils (red, white and green)

LINE 9-inch square pan with foil, with ends of foil extending over sides. Combine first 4 ingredients. Press half the crumb mixture onto bottom of prepared pan.
BEAT Neufchatel, milk, vanilla and almond extract in large bowl with mixer until blended. Gently stir in whipped topping. Add nonpareils; swirl gently with spoon.
POUR over crust; top with remaining crumb mixture. Cover with plastic wrap; press down on crumb mixture, using plastic wrap, to help form an even layer on whipped topping mixture.
FREEZE 4 hours or until firm.
USE foil handles to remove dessert from pan. Let stand at room temperature about 10 min. before cutting to serve.

Recipe Tips
Food Facts
You will need to crush about 20 thin pretzel twists to get the 1/2-cup measure of crushed pretzels needed to prepare recipe.

Size Wise
Slow down and take enough time between bites to enjoy your portion.

Make it Easier
Use your food processor to quickly crush the wafers, pretzels and almonds. Then, add the melted butter and process until blended.


Nutrition Information
Makes 24 servings.
Nutrition per serving:
Total fat13 g
Saturated fat7 g
Cholesterol30 mg
Sodium180 mg
Carbohydrate23 g
Dietary fiber<1 g
Total sugars16 g
Includes added sugars14 g
Protein4 g
Vitamin A8 %DV
Vitamin C0 %DV
Vitamin D0 %DV
Calcium6 %DV
Iron2 %DV
Potassium2 %DVn/a indicates that data is not available


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