16 oats and honey granola bars, crushed
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
2 (8 oz.) packages cream cheese, room temperature
1 (14 oz.) sweetened condensed milk
1 (8 oz.) container frozen whipped topping, thawed
1 teaspoon vanilla extract
1 tablespoon spiced rum
1/4-1/3 cup red, white and green nonpareils
Lightly grease a 9-inch square baking dish with non-stick spray or line with parchment paper.
Place granola bars and sugar in bowl of food processor and pulse to combine. Once granola bars are a sandy texture, drizzle in melted butter, pulsing until combined.
Divide mixture in half and press half into prepared square baking dish, forming an even layer.
Beat cream cheese in a large bowl until fluffy, 2-3 minutes, then beat in sweetened condensed milk. Fold in whipped topping, vanilla extract and spiced rum.
Once ingredients have come together, fold in red and green nonpareils, making sure to only fold a couple times so the colors don’t bleed together.
Transfer cream cheese mixture to baking dish, on top of crust, then spread into an even layer.
Top with remaining crust, then cover with plastic wrap and freeze until set, 3-4 hours.
Slice into squares, serve and enjoy!