Caramel Topped Ice Cream Dessert

Salty pretzels and cashews top this ice cream dessert.

• Ready In: 42 mins
• Serves: 16

Ingredients

• Crust

• 2  cups  finely crushed  sugar cookies
• 1⁄4 cup cashews, finely chopped
• 1⁄3 cup butter, melted

• Ice Cream

• 1⁄2 gallon vanilla ice cream, softened

• Fudge Layer

• 1  cup  real  semi-sweet chocolate chips
• 1 1⁄2 cups powdered sugar
• 1⁄2 cup butter
• 2 (5 ounce) cans evaporated milk
• 1  teaspoon vanilla

• Topping

• 1  cup  pretzel stick, coarsely crushed
• 1⁄2 cup cashews, coarsely chopped
• 1 (12 ounce) jar  caramel ice cream topping

Directions

1. Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9 inch baking pan. Freezer 10 minutes.
2. Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
3. Meanwhile, combine all fudge layer ingredients in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (7 to 9 minutes). Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely (about 1 1/2 hours).
4. Pour cooled chocolate mixture over frozen ice cream. Freeze until set (4 hours or overnight).
5. Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
6. Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.