Caramel Topped Ice Cream Dessert

By JanetLynn198

Ingredients

• 2 cups (about 16) finely crushed shortbread cookies
• 1/4 cup cashews, finely chopped
• 1/3 cup Butter, melted
• 1 half gallon vanilla ice cream, softened
• 1 cup real semi-sweet chocolate chips
• 1 1/2 cups powdered sugar
• 1/2 cup Butter
• 2 (5oz) cans evaporated milk
• 1 tsp vanilla
• 1 cup pretzel sticks, coarsely crushed
• 1/2 cup cashews, coarsely chopped
• 1 (12oz) jar caramel ice cream topping, warmed

Details

Servings 16
Adapted from LandOLakes.com

Preparation

Step 1

1. Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9" baking pan. Freeze 10 mins.

2. Spread ice cream over crust. Cover; freeze until set (1-2 hours).

3. Meanwhile, combine all fudge layer ingredients except vanilla in 2qt saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (7-9 mins). Reduce heat to medium-low. Cook, stirring occasionally, 5 mins or until slightly thickened. Remove from heat; stir in vanilla. Cool completely (about 1 1/2 hours).

4. Pour cooled fudge layer mixture over frozen ice cream. Freeze until set (4 hours or overnight).

5. Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.

6. Before serving, let dessert stand at room temperature 10-15 mins. Cut into servings; top each serving with about 1 tbsp pretzel mixture. Drizzle each with about 1 tbsp caramel topping.