1-First Step: Prepare the Crust: Mix 1 ¼ cups graham cracker crumbs, 3 Tbsp sugar, and ¼ cup melted butter until it looks like wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 6 minutes until set. Cool completely on a wire rack. This base stays crisp even after freezing. For gluten-free, use GF crumbs here.

2-Second Step: Make the Butter Brickle Crunch: Combine ¾ cup brown sugar, ¾ cup oats, ¾ cup chopped pecans or walnuts, and ½ cup soft butter. Pat evenly into a 9×13-inch pan. Bake at 350°F for 15 minutes until lightly browned and bubbly. Right out of the oven, crumble it with two forks while hot that’s the secret to perfect clusters! Let it cool fully. Vegan? Use plant butter. This step smells amazing, like toffee heaven.

3-Third Step: Whip Up the Filling: In a bowl, whip 1 ½ cups heavy cream to soft peaks. Beat in 1 tsp vanilla extract and ¼ cup powdered sugar for 1 minute more. Set aside. In another bowl, beat 8 oz softened cream cheese until smooth. Gradually mix in the 14 oz can sweetened condensed milk. Gently fold in the whipped cream. Low-cal tip: light cream cheese works great. The filling should be fluffy and pourable.

4-Fourth Step: Assemble the Layers: Spread half the filling over the cooled crust. Sprinkle half the butter brickle crunch on top, then drizzle half the ½ cup caramel (save some for serving). Add the remaining filling, top with the rest of the crunch. Press down lightly. Cover tightly with plastic wrap and foil. Freeze for several hours until firm aim for 6 hours or overnight. Use two pie pans if no springform. Layers create that wow factor!

5-Fifth Step: Finishing Touches and Serving: Remove from freezer 15 minutes before slicing. Run a knife around the edge, release the springform. Drizzle remaining caramel over each slice. Cuts best straight from frozen for clean edges. Serve to cheers! For dairy-free, all vegan swaps shine here. Pairs perfect with grilled meats from our Kansas City ribs recipe.