Ice Cream Pretzel Cake
By Eat More Chocolate Team Cake Birthday, Kid's Favorites No Bake
April 16, 2015
This is simple to make ahead and just pull out of the freezer when you need a special treat.
- Prep: 30 mins
-
30 mins
30 mins
- Yields: 16 Servings
Directions
Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze.
Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and 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 for at least 8 hours or overnight. Yield: 16 servings.
Note:
If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With a fork, dip pretzels into chocolate mixture to evenly coat, reheating chocolate if needed. Let stand on waxed paper until set.
Source: http://www.tasteofhome.com/recipes/ice-cream-pretzel-cake