Prep 30 mins
Cook 9 hrs
This is from the current Quick Cooking. It was a big hit at a family bbq. Cook time is freezing time.
- 1 1⁄4 cups crushed pretzels
- 6 tablespoons cold butter
- 3⁄4 cup chocolate fudge topping, warmed
- 2 (7 1/2 ounce) packagesminiature chocolate-covered pretzels (twists)
- 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 greasted 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.
Tomorrow is my twin daughter's 14th birthday. I am in a hurry, as usual, so this is how I sped up the process of making this cake. First, no butter. I mixed the pretzels and fudge sauce together (right in the springform pan) and made that the bottom layer. Then I spread 1/2 of the ice cream. Next, I swirled caramel sauce, crushed pretzels and kit kat bars. One more layer of ice cream and then caramel, chocolate, crushed pretzels and kit kat bars for garnish. I used kit kat bars because I did not have time to dip pretzels and didn't want to pay $5.00 for them at the grocery store. It looks beautiful and did not require any freezing in between. It is now in the deep freeze and the girls think it will taste like a Take five candy bar! We can't wait until tomorrow to eat it! Thanks for an awesome idea and for making me look like I am a fabulous cook!! KCShell