This ICE CREAM PRETZEL CAKE is perfect for ice cream lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 1-1/4 cups crushed pretzels
- 6 tablespoons cold butter cubed
- 3/4 cup hot fudge ice cream topping warmed
- 2 packages 7-1/2 ounces each chocolate-covered miniature pretzels
- 1/2 gallon vanilla ice cream softened
- 1/4 cup caramel ice cream topping
Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze.
Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings.
If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With a fork, dip pretzels into chocolate mixture to evenly coat, reheating chocolate if needed. Let stand on waxed paper until set.