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Frozen Chocolate Granola Cream Cake

Frozen Chocolate Granola Cream Cake
  • Prep 20 min
  • Total 4 hr 20 min
  • Ingredients 5
  • Servings 8
Here's a delicious frozen dessert made using whipped cream layered with Nature Valley® chocolate granola thins and Cocoa Puffs® cereal.
Updated May 25, 2011

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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
250
Total Fat
27g
42%
Saturated Fat
16g
78%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
140mg
6%
Potassium
55mg
2%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
4%
Sugars
17g
Protein
2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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