Holiday NILLA-Almond Crunch Cake Recipe

Introduction

This Holiday NILLA-Almond Crunch Cake is a festive, no-bake dessert perfect for any celebration. It combines a crunchy crust with a creamy, sweet almond-flavored filling and colorful sprinkles for a joyful touch.

Ingredients

• 50 NILLA Wafers, finely crushed
• ¾ cup slivered almonds, toasted and finely ground
• ½ cup finely crushed thin pretzel twists
• ⅓ cup butter, melted
• 2 packages (8 oz. each) Neufchatel cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 tub (8 oz.) frozen lite whipped topping, thawed
• ¼ cup multi-colored nonpareils (red, white, and green)

Instructions

1. Step 1: Line a 9-inch square pan with foil, leaving the foil extending over the sides for easy removal. In a bowl, combine the crushed NILLA wafers, ground toasted almonds, crushed pretzels, and melted butter. Press half of this crumb mixture evenly onto the bottom of the prepared pan.
2. Step 2: In a large bowl, beat together the softened Neufchatel cheese, sweetened condensed milk, vanilla extract, and almond extract until smooth and well blended.
3. Step 3: Gently fold the thawed whipped topping into the cheese mixture. Add the multi-colored nonpareils and swirl them gently with a spoon to distribute without deflating the mixture.
4. Step 4: Pour the filling over the crust in the pan. Sprinkle the remaining crumb mixture evenly on top. Cover the pan with plastic wrap and press down lightly on the crumb topping using the plastic wrap to form an even layer.
5. Step 5: Freeze the cake for at least 4 hours, or until firm. When ready, use the foil handles to lift the cake from the pan. Let it stand at room temperature for about 10 minutes before slicing and serving.

Tips & Variations

• Toast the almonds lightly in a dry skillet to enhance their flavor before grinding.
• For a nut-free version, substitute additional crushed pretzels for the almonds.
• Use holiday-themed sprinkles to match the occasion or switch out nonpareils for chopped candy canes for a minty twist.

Storage

Store the cake covered in the freezer for up to 1 week. Before serving, let it thaw at room temperature for about 10 minutes to soften slightly for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese instead of Neufchatel cheese?

Yes, cream cheese can be used as a substitute for Neufchatel. It will make the filling slightly richer but still delicious.

Do I need to toast the almonds?

Toasting the almonds is optional, but it enhances their nutty flavor and adds depth to the crust.

Holiday NILLA-Almond Crunch Cake Recipe

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This festive Holiday NILLA-Almond Crunch Cake combines a crunchy crust of crushed NILLA wafers, toasted almonds, and pretzels with a creamy, fluffy filling made from Neufchatel cheese, sweetened condensed milk, and lite whipped topping. Finished with colorful nonpareils for a cheerful holiday touch, this no-bake, frozen dessert is perfect for celebratory gatherings and easy to prepare ahead of time.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 50 NILLA Wafers, finely crushed
• ¾ cup slivered almonds, toasted and finely ground
• ½ cup finely crushed thin pretzel twists
• ⅓ cup butter, melted

Filling

• 2 packages (8 oz. each) Neufchatel cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 tub (8 oz.) frozen lite whipped topping, thawed
• ¼ cup multi-colored nonpareils (red, white, and green)

Instructions

1. Prepare crust: Line a 9-inch square pan with foil, extending the foil over the edges for easy removal. In a medium bowl, combine the finely crushed NILLA wafers, toasted and ground slivered almonds, crushed pretzels, and melted butter. Mix well until all crumbs are coated and stick together. Press half of this crumb mixture firmly and evenly onto the bottom of the prepared pan to form the base crust.
2. Prepare filling: In a large mixing bowl, beat the softened Neufchatel cheese, sweetened condensed milk, vanilla extract, and almond extract together with an electric mixer until smooth and well blended. Gently fold in the thawed lite whipped topping to maintain a light texture. Add the multi-colored nonpareils, swirling them gently throughout the mixture with a spoon for an even festive distribution.
3. Assemble the cake: Pour the creamy filling over the pressed crust in the pan, spreading it evenly. Sprinkle the remaining crumb mixture evenly over the top of the filling. Cover the pan with plastic wrap, and press down gently on the crumb topping through the wrap to form an even layer over the filling.
4. Freeze: Place the assembled cake in the freezer for at least 4 hours or until firm and set.
5. Serve: Use the foil handles to lift the cake out of the pan. Allow it to stand at room temperature for about 10 minutes before cutting into squares to serve. This brief thaw helps ensure clean slices and a perfect texture.

Notes

• To toast the slivered almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until light golden and fragrant.
• Ensure the Neufchatel cheese is softened to room temperature to avoid lumps in the filling.
• Press the crumb mixture firmly both on the bottom and top layers for the best texture and structure.
• This cake is best served chilled but allow it to sit briefly before slicing for easier cutting.
• Multi-colored nonpareils add a festive holiday touch; you can substitute with holiday-themed sprinkles of your choice.

Keywords: NILLA wafers, almond crunch cake, no-bake dessert, holiday cake, frozen dessert, Neufchatel cheese cake, festive dessert