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Ice Cream Pretzel Cake

Total Time

Prep: 30 min. + freezing

Makes

16 servings

"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."

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

  1. 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.
  2. 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.

Nutrition Facts

1 piece: 320 calories, 16g fat (9g saturated fat), 42mg cholesterol, 277mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.

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