How to Make Frozen Christmas Crunch Cake
This quick and easy Christmas Crunch Cake makes for the perfect holiday sweet treat that will satisfy anyone’s tummy!

When it comes to holiday treats (or any treats for that matter), in my book, the quicker and easier, the better.  So putting in fifteen minutes of effort is really all I want to commit myself too – especially with twin 6 month olds!  Fifteen minutes is just about all they give me before needing my attention anyway.  Or so it feels sometimes!

This Christmas Crunch Cake is so fun and versatile, if you can’t find some of the ingredients on hand, it is so easy to customize it however you like.

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Fun variations could include:

  • Red Velvet Oreos or other Red Velvet cookies rather than sugar cookies
  • Red and Green Nonpareils rather than M&M’s
  • Chocolate chips (red and green?) rather than M&M’s
  • Mint extract instead of almond

There are probably so many more, and of course this doesn’t have to just be for Christmas!  Bring on summer months with red, white and blue!  This is the perfect combination of ice cream and cake (yes please!!) and looks and tastes good on any holiday.  Does it get any better??

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Christmas Crunch Cake

  • Prep Time: 15
  • Cook Time: 240
  • Total Time: 4 hours 15 minutes
  • Yield: 9


  • 20 classic sugar cookies
  • ¼ cup granulated sugar
  • ¼ cup red sugar sprinkles
  • ½ cup butter, melted
  • 2 (8 oz) blocks cream cheese, softened
  • 1 (8 oz) container whipped topping, thawed
  • 1 (14 oz) can sweetened condensed milk
  • ¼ tsp almond extract
  • 1 Tbsp vanilla extract
  • 1 (8 oz) bag Christmas mini M&M’s
  • Nonstick baking spray
  • Good Cook 8×8 baking pan


In a food processor, pulse to crumble the sugar cookies. Pour into a medium sized mixing bowl and add in melted butter and both sugars. Mix together well with spatula. Spray an 8×8 Good Cook baking pan with nonstick spray and place half the sugar cookie mixture on the bottom of the pan, pressing well to flatten. In the bowl of a stand mixer, combine cream cheese, whipped topping, condensed milk, vanilla and almond extract, beating well to combine. Once combined, fold in the mini M&M’s using a spatula. Pour ice cream mixture into the baking pan and smooth out top. Top with remaining sugar cookie mixture, pressing down slightly. Cover with plastic wrap and place in freezer for 4 hours, or until set. Cut into bars and serve immediately.

Find more delicious recipes from Carla at Carla’s Confections

Posted in Desserts, Recipes, Products, Holiday by Goodcook staff |