Ice Cream Pretzel Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Ice Cream Pretzel Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 16


    1 1/4 cups crushed pretzels
    6 Tbsp cold butter
    3/4 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.

Rate This Recipe