Caramel Topped Ice Cream Dessert

By khovater

Ingredients

• Crust:
• 2 cups (about 16) finely crushed shortbread cookies
• 1/4 cup cashews, finely chopped
• 1/3 cup Land O Lakes® Butter, melted
• Ice Cream:
• 1 half gallon vanilla ice cream, softened
• Fudge Layer:
• 1 cup real semi-sweet chocolate chips
• 1 1/2 cups powdered sugar
• 1/2 cup Land O Lakes® Butter
• 2 (5-ounce) cans evaporated milk
• 1 teaspoon vanilla
• Topping:
• 1 cup pretzel sticks, coarsely crushed
• 1/2 cup cashews, coarsely chopped
• 1 (12-ounce) jar caramel ice cream topping, warmed

Details

Servings 16
Adapted from landolakes.com

Preparation

Step 1

Crust:
Combine 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.