Here’s a rich and indulgent recipe for Praline Crunch—a layered dessert with a crunchy base, creamy filling, and sweet praline topping.
Ingredients (Serves 8–10)
For the crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the creamy layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped topping (or whipped cream)
For the praline topping:
- 1 cup chopped pecans
- ½ cup brown sugar
- 2 tbsp butter
- 2 tbsp heavy cream
Instructions
- Prepare the crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press firmly into the bottom of a greased 9×13-inch pan.
- Bake 8–10 minutes, then let cool.
- Make the creamy layer:
- Beat cream cheese with powdered sugar and vanilla until smooth.
- Fold in whipped topping.
- Spread evenly over the cooled crust.
- Prepare the praline topping:
- In a skillet, melt butter over medium heat.
- Stir in brown sugar and heavy cream.
- Cook 2–3 minutes until sugar dissolves and mixture is smooth.
- Stir in chopped pecans.
- Assemble:
- Pour praline mixture over the cream cheese layer.
- Spread evenly and let cool to set, or refrigerate 2–3 hours before serving.
Tips & Variations
- Use toasted coconut in addition to pecans for extra crunch.
- For a chocolate twist, drizzle melted chocolate over the top.
- Serve chilled for a firmer set or slightly warm for gooier texture.
✅ Serving Idea: Cut into squares and serve with a scoop of vanilla ice cream for a decadent dessert.
I can also give a no-bake version that’s faster but just as crunchy and creamy.
Do you want me to provide that no-bake version?
