Frozen Chocolate Granola Cream Cake

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.

Prep Time

20

Minutes

Total Time

4:20

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.