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Butter Brickle Frozen Delight
SUBMITTED BY:
LORIELEECOOPER
PHOTO BY:
Allrecipes
"This dessert is a frozen winner! It is made in a 9" springform and can be stored in the freezer and served immediately when unexpected company arrives. It is a very rich dessert with layers of butter brickle, caramel sauce, and a rich layer of cool whip & cream cheese. Very rich!"
RECIPE RATING:
Read Reviews
(23)
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PREP TIME
15 Min
COOK TIME
21 Min
READY IN
1 Hr 10 Min
Original recipe yield 1 - 9 inch springform
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup white sugar
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 pecans
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel topping
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
Bake 6 minutes, until set. Cool completely.
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.
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REVIEWS
Reviewed on Sep. 16, 2002 by IMAGINAIRE
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IMAGINAIRE
Sep. 16, 2002
VERY RICH AND VERRRRRRRRYYY SWEET. It's almost TOO SWEET. Some members of my extended family couldn't finish their one piece and they are big time dessert eaters! Although it's still good before it completely sets up, it takes SEVERAL hours to harden (Like over night). It's good any way you eat it though. Be careful to not press the graham cracker crust into the springform pan or it will be hard as stone in the bottom of your pan. I made a second batch with a double layer crust, since I like thick crusts, and I barely pressed it in. Much better.
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4 users found this review helpful
VERY RICH AND VERRRRRRRRYYY SWEET. It's almost TOO SWEET. Some members of my extended family...
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Reviewed on Sep. 17, 2003 by JAMIESGIRL
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JAMIESGIRL
Sep. 17, 2003
UNREAL! I made this for a dinner party and everyone went crazy for it. No one complained about it being too sweet or rich -- just cut it into smaller pieces. Plus, you can't beat it for a make-ahead dessert! Thanks!!!!!
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3 users found this review helpful
UNREAL! I made this for a dinner party and everyone went crazy for it. No one complained...
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Reviewed on Nov. 27, 2005 by
KERRYLYNN1
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KERRYLYNN1
Nov. 27, 2005
Super but as everyone says very sweet and rich. Next time I might eliminate the carmel and add another block of cream cheese. I made it in a 9x13 pan and it came out fine.
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2 users found this review helpful
Super but as everyone says very sweet and rich. Next time I might eliminate the carmel and...
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Reviewed on May 10, 2005 by chubss
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chubss
May 10, 2005
WOW! I made this for my mother-in-laws B-day. We went to a restaurant for dinner and they allowed us to bring our own "cake" for dessert. It is a very impressive looking dessert. We shared the dessert with our waiter staff and hostess. The raves came from all. I heard "Awesome", "the best I have ever eaten", and the restaurant wants the recipe. I guess there isn't a better testimonial than that. Allow enough time for this to freeze. I did it over night and suggest that it be left in the freezer til you are serving it. It melts fast!! If you spray the pan "lightly" with pam there shouldn't be any trouble serving it. Young and Old agreed on this one. Thank you!
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2 users found this review helpful
WOW! I made this for my mother-in-laws B-day. We went to a restaurant for dinner and they...
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Reviewed on May 17, 2008 by PABWJB
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PABWJB
May 17, 2008
Oh my gosh! This was awesome. You have got to try it. It almost tastes like a wonderful ice cream cake and it looks so elegant. Fantastic. Will definitely be making this often -especially for company. Thank you so much for sharing this one!
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1 user found this review helpful
Oh my gosh! This was awesome. You have got to try it. It almost tastes like a wonderful...
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Reviewed on Apr. 7, 2007 by mrscwilcox
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mrscwilcox
Apr. 7, 2007
This went over quite well when we had company last night. Might be a tad too sweet for some palates, but no one at my house left much on his/her plate! Note: I froze this for 4+ hours, and it still wasn't set as much as it should have been. I'll definitely make it a day ahead next time.
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1 user found this review helpful
This went over quite well when we had company last night. Might be a tad too sweet for some...
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Reviewed on Mar. 3, 2007 by
teddybear87
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teddybear87
Mar. 3, 2007
This is amazing! And judging by the ingredients, anyone that does not have a sweet tooth should not even try it! It's very rich but I couldn't stay out of it! It was super easy to assemble. To make sure the caramel sauce doesn't stick to the sides, pour it away from the sides of the pan. It will eventually spread all over. I didn't have any pecans around, but it tasted great without that addition. I even didn't have any oats, so I ended up using a package of instant oatmeal! This dessert is very versatile to suit your tastes! Maybe I'll try chocolate sauce next time!!
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1 user found this review helpful
This is amazing! And judging by the ingredients, anyone that does not have a sweet tooth...
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Reviewed on Feb. 23, 2007 by KDA1114
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KDA1114
Feb. 23, 2007
This is SO good! Tastes like a candybar!I also put it in a 9x13, instead of a springform pan. I will definitely be making this again!
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1 user found this review helpful
This is SO good! Tastes like a candybar!I also put it in a 9x13, instead of a springform pan....
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Reviewed on Jun. 13, 2005 by
JBBALUKONIS
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JBBALUKONIS
Jun. 13, 2005
I would give this 100 stars if I could. This recipe has never failed me. Someone ALWAYS asks for the recipe. There is never any left. However, it does go a long way because it is very, very sweet. Yum...I have been wanting to try it with a different topping, but why change a perfect dessert.
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1 user found this review helpful
I would give this 100 stars if I could. This recipe has never failed me. Someone ALWAYS asks...
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Reviewed on Sep. 28, 2008 by
BZBMOMOF3
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