FROZEN KEY LIME CRUNCH CAKE--could be ketoed down
Ing 1 box (6 – 2 bar packs) Nature Valley™ Crunchy Granola Bars 1/4 cup Gold Medal flour 1/4 cup Land O Lakes butter, melted 2 tablespoons Domino brown sugar 1 (8 oz.) container Cool Whip whipped topping 1 (14 oz.) can Eagle Brand sweetened condensed milk 1/2 cup key lime juice 2 tablespoons lime zest Whipped cream, for serving
Instructions Preheat oven to 350º F. Place granola bars in a blender or food processor and process into fine crumbs. Place half of the crumbs in a medium-sized bowl with the flour, melted butter and brown sugar. Stir to combine. Press crumbs into bottom of a parchment-lined 8 x 8-inch baking dish to form the bottom crust. Bake for 10 minutes. Let cool completely. Add the whipped topping, sweetened condensed milk, lime juice and lime zest to a large bowl. Stir well to combine. Spread lime mixture over crust and sprinkle remaining granola crumbs over top.
Freeze for 4 hours. Slice/serve with a dollop of whipped cream.