Recipe

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

• 1 Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9 inch baking pan. Freezer 10 minutes.
• 2 Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
• 3 Meanwhile, combine all fudge layer ingredients 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).
• 4 Pour cooled chocolate 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 to 15 minutes. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.