Ice Cream Pretzel Cake

This is from the current Quick Cooking. It was a big hit at a family bbq. Cook time is freezing time. Show more

Ready In: 9 hrs 30 mins

Serves: 16

Ingredients

  • 1 14 cups  crushed  pretzels
  • 6  tablespoons  cold butter
  • 34 cup  chocolate fudge topping, warmed
  • 2 (7 1/2ounce) packages  miniature  chocolate-covered pretzels (twists)
  • 12 gallon vanilla ice cream, softened
  • 14 cup  caramel ice cream topping
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Directions

  1. Place crushed pretzels in a small bowl; cut in butter until crumbly.
  2. Press onto the bottom of a greasted 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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