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Saturday, May 30, 2015

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.

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