by Marias Mixing Bowl
Peppermint Crunch Cake features a sweet and salty cookie pretzel crust with a rich, creamy, peppermint-infused cream cheese filling and a top layer of a sweet and salty cookie pretzel topping.
– Vanilla wafers – Pretzel twists – Butter – Cream cheese – Sweetened condensed milk – Vanilla extract – Peppermint extract – Whipped topping – Christmas sprinkles
Pour the mixture over the crust, top with the remaining crumbs, sprinkle remaining sprinkles, press down gently, cover, and freeze for 4 hours or overnight. Before serving, let the cake sit for 10 minutes, then remove from the pan and slice.