Ice Cream Pretzel Cake

If you like the sweet and salty cobination, this is sure to please. This recipe was inspired due to my husband and boys always eating pretzels with their ice-cream. It’s simple to make ahead and just pull out of the freezer when you need it.

• Ready In: 15 mins
• Serves: 16

Ingredients

• 1 1⁄4 cups  crushed  pretzels
• 6  tablespoons  cold butter
• 3⁄4 cup  chocolate fudge topping, warmed
• 2 (7 1/2ounce) packages  miniature  chocolate-covered 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.
2. Press onto the bottom of a greased 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.