A frozen treat, this dessert! It can be prepared in a 9-inch springform pan, frozen, and then served right away when unexpected company shows up. With layers of butter brickle, caramel sauce, and a creamy layer of cool whip and cream cheese, it is a really rich dessert.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 35 mins |
| Servings: | 12 |
| Yield: | 1 (9-inch) springform |
Ingredients
- 1 ¼ cups graham cracker crumbs
- ⅓ cup butter, melted
- ¼ cup white sugar
- 1 cup all-purpose flour
- ¾ cup quick cooking oats
- ¼ cup brown sugar
- ½ cup butter, melted
- ¾ 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine graham cracker crumbs, 1/3 cup melted butter, and white sugar in a medium bowl until well mixed. Press into the bottom of a 9-inch springform pan.
- Bake in the preheated oven until set, about 6 minutes. Cool completely.
- Raise the oven temperature to 400 degrees F (200 degrees C).
- Combine flour, oats, brown sugar, 1/2 cup melted butter, and pecans in a large bowl until well mixed. Lightly pat onto a baking sheet.
- Bake in the preheated oven until light brown, 10 to 15 minutes. Crumble while still hot. Cool completely.
- Beat cream cheese in a large mixing bowl until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
- Spread 1/2 of the cream cheese mixture over the crust in the springform pan. Sprinkle 1/2 of the oat crumbles over the cream cheese mixture, and spread 1/2 of the caramel sauce over that. Repeat layers. Freeze until firm, at least 4 hours. Remove pan sides and serve cold.
Nutrition Facts
| Calories | 617 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 21 g |
| Sodium | 347 mg |
| Sugars | 36 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this more times than I can count! Everyone LOVES it!! They used to beg me to make it at work before I retired. I had to take it to every occasion we had! Not once did it not turn out perfect! Making it for some old classmates in a few weeks.
Delicious!! As others have mentioned it’s very sweet, I will cut the sugar next time, and there will be many next times! Also I’ll cut the butter in the oats/nuts/brown sugar. Just most gently pat the crust before baking, it firms up. I had to blot the mixture with paper towel. My DH loves it!
I discovered this recipe several years ago. I made it for a Christmas gathering and almost everyone left with the recipe. Since then, it has been my go-to for entertaining. My roommate calls it “the diabetes dessert” lol. It is very rich, VERY sweet, and looks beautiful. As others have said, do not press the crust as you would for a cheesecake… it will be rock solid after freezing if you do.
Just as dreamy as it looks! My mom made this for my birthday, and let me tell you, she really knocked it out of the park. It’s just the right amount of rich and luxurious. I would recommend it to a friend!
It was great! Made it exactly as I recipe was written and everyone loved it.
This was better than I expected. I changed it a little but not so much that it’s a different recipe. I was afraid that it would be too sweet like some reviews mentioned so I cut the brown sugar in half in the crumble. I also added one more package of cream cheese. That toned down the sweetness of the condensed milk. Lastly, I candied some cashews instead of pecans because I don’t care much for pecans. I didn’t press hard on the crust as others stated and that definitely helps. I also didn’t drizzle more carmel sauce on each slice and I only used a little over half of a small jar of carmel sauce for the entire dessert. I didn’t want the sweetness to be over bearing. There was a little more cream cheese mixture because of the extra cream cheese but not too much that it messed up the balance of the recipe. I hope this helps! Update…… I used the same recipe and made another pie but instead I used strawberries and it was wonderful.
This is one of the most delicious things I’ve ever made! I just made it because I had the ingredients, and I ended up eating the entire thing myself . I will make this regularly for sure, I told my husband I will have it in the freezer all the time. It kept well airtight for over a week. I cut it into slices and put it back in a container. I also second someone else’s review to not press the crust in too hard, because it was difficult to cut through. This time I didn’t press it in tightly, so hopefully it will be easier. I added 1t. of vanilla bean paste to the cream cheese mixture this time too – so good!
I made this for July 4th celebration. My family loved it ! Only used a total of 6 ounces of the caramel. Will definitely make again.
I made this for July 4th celebration. My family loved it ! Only used a total of 6 ounces of the caramel. Will definitely make again.
Delicious!
I made this for my husband for Father’s Day and it was a hit! I used only 8 oz. of sweetened condensed milk and 6 oz. of whipped topping. It is still very rich and not too sweet. Don’t press the graham crackers too much or it will be hard to remove from the pan. Cut your slices thin because it is so rich. I made it a second time using parchment in a 9 inch square pan. I was able to lift it out and cut into bars. I wrapped them individually to take to a party.
Made it for Father’s Day and everyone loved it. Light in texture but rich in taste. Follow recipe as written and the results are perfect.
Set up very well, keeps in freezer – will do again
So simple to make and it tasted AMAZING. I don’t even like pecans but they are unbelievably delicious in this recipe. I broke my diet eating this for 4 days.
This is delicious! Next time, however, I will put most of the caramel in the middle and drizzle more caramel over top as I serve it. (My caramel stuck to the Glad Wrap I used to cover it in the freezer and was a little messy to serve–but still tasted great!) I love having this in the freezer to pull out as needed. I may drizzle some chocolate over it when I serve it again. Great dessert!
Very delicious cake. I made it for a dessert contest at my company. Won first place. And had Sooooo many coworkers giving amazing feedback on how good it was. I’ve had a lot of people requesting and already have made a few as Birthday cake. Added the chocolate chips as last touch. Had it in freezer over night or at least 8 hrs.
A little goes a long way. Very sweet.
Excellent desert. We love it..
Oh my lord! How delicious AND easy to make can a dessert be. I would suggest though if you want to serve more people to do as others have suggested and make this dessert in a 9×11 pan and do a single layer. No matter how you make it, it will be a big hit!
I’ve made this more times than I can count, it’s always a crowd pleaser. The pecan mix typically takes longer to brown than the recipes call for, other than that it’s perfection.
Very sweet and decadent!