Ice Cream Pretzel Cake

Recipe by Vseward Chef-V
READY IN: 15mins
SERVES: 16
UNITS: US

INGREDIENTS

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

  • 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.
  • 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.
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