- 16
Ingredients
- 2 cups (about 16) finely crushed shortbread cookies1/4 cup cashews, finely chopped1/3 cup Land O Lakes® Butter, meltedIce Cream
- 1 half gallon vanilla ice cream, softenedFudge Layer
- 1 cup real semi-sweet chocolate chips1 1/2 cups powdered sugar1/2 cup Land O Lakes® Butter2 (5-ounce) cans evaporated milk1 teaspoon vanillaTopping
- 1 cup pretzel sticks, coarsely crushed1/2 cup cashews, coarsely chopped1 (12-ounce) jar caramel ice cream topping, warmedDirectionsCombine
Preparation
Step 1
RatingsIngredientsCrust
all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Freeze 10 minutes.
Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
Meanwhile, combine all fudge layer ingredients except vanilla in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (7 to 9 minutes). Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely (about 1 1/2 hours).
Pour cooled fudge layer mixture over frozen ice cream. Freeze until set (4 hours or overnight).
Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.