ice cream pretzel cake

By mrboyton

Ingredients

• 1 1/4 cups crushed pretzels
• 6 Tbls. cold butter
• 3/4 cup hot fudge ice cream topping, warmed
• 2 pkg. (7 1/2 oz each) chocolate-covered miniature pretzels
• 1/2 gallon vanilla ice cream, softened
• 1/4 cup caramel ice cream topping

Preparation

Step 1

Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9" springform pan. Cover an freeze for at least 30 min. 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 and add ice cream. Spread over fudge layer. Criss-cross w/ rows of caramel and garnish w/ 16 chocolate pretzels facing in. Freeze 8 hours or overnight.