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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Our family loved a dessert we had at a local restaurant, so I invented my own version for a birthday party, explains Monica Rush of Reading, Pennsylvania. It was a big hit. It's simple to make ahead and just pull out of the freezer when you need it. Ingredients:
1-1/4 cups crushed pretzels |
6 tablespoons cold butter, cubed |
3/4 cup hot fudge ice cream topping, warmed |
2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels |
1/2 gallon vanilla ice cream, softened |
1/4 cup caramel ice cream topping |
Directions:
1. 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.
2. 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.
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