Frozen Chocolate Granola Cream Cake

Here's a delicious frozen dessert made using whipped cream layered with Nature Valley® chocolate granola thins and Cocoa Puffs® cereal.

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Servings 8

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42608165-df90-4b1a-8cfb-d6f2c839ae1e

ingredients 5
Prep Time 20 min
Total Time 4 hr 20 min

Ingredients

2: cups whipping cream

1/4: cup sugar

1: teaspoon vanilla

1: box (6 oz) Nature Valley® dark chocolate granola thins, unwrapped

1: cup Cocoa Puffs® cereal

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Directions

1 Line 8x4-inch loaf pan with foil. In large bowl, beat cream, sugar and vanilla with electric mixer on high speed until stiff peaks form.
2 Spread 3/4 cup of the whipped cream evenly in bottom of pan. Place 3 granola thins, chocolate side up, on top of cream. Top with 3/4 cup whipped cream. Sprinkle 1/2 cup of the cereal evenly over top. Spread 3/4 cup of the whipped cream over cereal.
3 Repeat layering with 3 granola thins and 3/4 cup whipped cream. Top with remaining 1/2 cup cereal, 3/4 cup whipped cream and 3 granola thins. Cover loosely with plastic wrap. Freeze until firm, at least 4 hours or up to 2 days.
4 To serve, let cake stand at room temperature 5 minutes. Remove plastic wrap. Place serving platter upside down over pan; turn platter and pan over. Remove pan and foil. Break remaining granola thin into pieces; sprinkle over top. With sharp knife, cut crosswise into 1-inch-thick slices.

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Review & Comments

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yum_yum_give_me_sum

report Posted Aug. 12, 2012 7:22 PM

This desert is very tasty and it was easy. I do recommend that you freeze it overnight though. It gives the granola a chance to get a little soft so it slices better.

debbiemelt

report Posted Aug. 1, 2012 1:25 PM

ummmmm.... no

Kelly_Whittington

report Posted Aug. 1, 2012 11:40 AM

This was about the nastiest thing I have eaten. The Cocoa Puffs got soggy and the granola thins were so hard that when you cut it pieces went flying everywhere. Will NOT make again. Threw most of it out.