Summer Berry Crunch Cake

Steps

• 1

  Preheat oven to 350°F. Place granola bars into food processor or blender and blend until finely crumbled. Add half of the crumbs to a bowl with flour, melted butter, and brown sugar. Stir to combine. Reserve remaining half of granola crumbs for topping. Press the butter-crumb crust mixture into an 8x8-inch pan lined with parchment or foil. Bake for 10 minutes and allow to cool.

  
• 2

  While the crust is cooling, let both flavors of ice cream soften at room temperature. Spread soft strawberry ice cream over the cooled crust. Top with diced strawberries.

  
• 3

  Spread vanilla ice cream over the strawberry later, then top with blueberries. Spread blueberry yogurt over the blueberry layer. Sprinkle with reserved granola crumbs over the top and place in the freezer for 4 hours.

  
• 4

  Let sit at room temperature for 5 minutes to soften slightly before cutting and serving.