Ice Cream Pretzel Cake
- Number of Servings: 16
Ingredients
1 1/4 cups crushed pretzels6 Tbsp cold butter3/4 c. hot fudge ice cream topping (warmed)2 packages (7 1/2 oz each)chocolate covered mini pretzels (or make your own)1/2 gallon vanilla ice cream (softened)1/4 cup caramel ice cream topping (we used much less than that)
1. place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-inch springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze.
2. Set aside 16 chocolate covered pretzels for garnish. Place remaining pretzels in a food processor; cover & process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze at least 8 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user BLMCDOWELL.
2. Set aside 16 chocolate covered pretzels for garnish. Place remaining pretzels in a food processor; cover & process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze at least 8 hours.
Number of Servings: 16
Recipe submitted by SparkPeople user BLMCDOWELL.
Nutritional Info Amount Per Serving
- Calories: 435.2
- Total Fat: 21.6 g
- Cholesterol: 40.8 mg
- Sodium: 312.6 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 1.9 g
- Protein: 4.6 g
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