4.3/5
(3 Votes)
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.