This Funfetti Crunch Cake recipe is a no bake dessert perfect for the holidays. A crunchy layer of vanilla cookies and salty pretzels on the top and bottom of a lucious, creamy filling with a little peppermint flavor and festive sprinkles. You can whip up this holiday treat in no time and keep it in the freezer for when the holidays roll around!
Course Dessert
Cuisine American
Keyword applesauce cake, crunch, funfetti, ice cream, ice cream cake, no bake, no cook
Line a 9x9 baking dish with foil, plastic wrap or parchment paper.
Using a food processor crush the cookies and pretzels.
Combine the cookie/pretzel crumbs with the butter.
Press half the crumb mixture onto bottom of prepared pan.
Next in a medium bowl using an electric mixer combine the cream cheese, sweetened condensed milk, vanilla and peppermint until well combined.
Next stir in the whipped topping.
Gently stir in 1 tablespoon of the Christmas sprinkles.
Pour the cream cheese mixture over the crust in the pan.
Top with the remaining crumb mixture.
Sprinkle the remaining sprinkles all over the top pressing down gently.
Cover and freeze for 4 hours or overnight.
When ready to serve let the cake sit for 10 minutes to thaw slightly.
Remove the cake from the pan and slice. Serve!
Notes
Store leftovers in the freezer for up to 3 months, tightly covered.
• You can add more sprinkles if you like.
• You can use any kind of pretzels you prefer.