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Ice Cream Pretzel Cake

"Our family loved a dessert we had at a local restaurant, so I invented my own version for a birthday party," explains Monica Rush of Reading, Pennsylvania. "It was a big hit. It's simple to make ahead and just pull out of the freezer when you need it."

16 ServingsPrep: 30 min. + freezing

Ingredients

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

Directions

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.

Editor’s Note: 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

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Ice Cream Pretzel Cake (continued)

Editor's Note: chocolate if needed. Let stand on waxed paper until set.

Nutrition Facts: 1 serving (1 each) equals 320 calories, 16 g fat (9 g saturated fat), 42 mg cholesterol, 277 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.