Ice Cream Pretzel Cake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 16
• 1 1/4 cups crushed pretzels
• 6 tablespoons cold butter
• 3/4 cup chocolate fudge topping, warmed
• 2 (7 1/2 ounce) packages miniature chocolate-covered pretzels
• 1/2 gallon vanilla ice cream, softened
• 1/4 cup caramel ice cream topping

Recipe

• 1 place crushed pretzels in a small bowl; cut in butter until crumbly.
• 2 press onto the bottom of a greased 9-in. springform pan.
• 3 cover and freeze for at least 30 minutes.
• 4 spread fudge topping over crust; cover and freeze.
• 5 set aside 16 chocolate-covered pretzels for garnish.
• 6 place remaining pretzels in a food processor; cover and process until crumbly.
• 7 transfer to a large bowl; stir in ice cream.
• 8 spread over fudge topping.
• 9 drizzle with caramel topping.
• 10 garnish with reserved pretzels.
• 11 cover and freeze for at least 8 hours or overnight.