1-First Step: Make the Crust Mix 1 1/4 cups graham cracker crumbs, 3 Tbsp sugar, and 1/4 cup melted butter until it looks like wet sand. Press firmly into the bottom of your pan. Bake at 350°F for 6 minutes until set. Let it cool completely on a wire rack. This base stays crisp even after freezing!

2-Second Step: Prepare the Butter Brickle Crunch In a bowl, stir together 3/4 cup brown sugar, 3/4 cup oats, 3/4 cup chopped pecans or walnuts, and 1/2 cup soft butter. Pat this mix evenly into a 9×13-inch pan. Bake at 350°F for 15 minutes until lightly browned and smelling amazing. While hot, crumble it with two forks. Cool fully. Warning: it’s so good, you might sneak bites!

3-Third Step: Whip Up the Filling Pour 1 1/2 cups heavy cream into a mixer and whip to soft peaks. Add 1 tsp vanilla extract and 1/4 cup powdered sugar; beat another minute until fluffy. In another bowl, beat 8 oz softened cream cheese until smooth. Slowly pour in the 14 oz sweetened condensed milk, mixing well. Gently fold in the whipped cream by hand for that light texture. For vegan, use coconut cream here.

4-Fourth Step: Assemble the Layers Spread half the filling over your cooled crust. Sprinkle half the brickle crunch on top. Drizzle half the 1/2 cup caramel sauce evenly. Add the remaining filling, then top with the rest of the crunch. Press lightly. Cover tightly with plastic wrap and foil. Freeze for several hours, at least 6 hours 36 minutes, until firm. Gluten-free? Double-check your oats.

5-Final Step: Serve and Enjoy Take it out 15 minutes before slicing. Run a knife around the edge, release the springform. Drizzle extra caramel over each slice. Cut straight from freezer for clean edges. Serves 12 happy folks! For low-cal, use less caramel drizzle. Pair with coffee for the ultimate treat. This make-ahead gem is perfect for entertaining.