Monday, August 18, 2014

Ice Cream Pretzel Cake

Ice Cream Pretzel Cake
from Taste of Home
serves 16

1 1/4 Cup Crushed Pretzels
6 Tablespoons Cold Butter, Cubed
3/4 Cup Fudge Ice Cream Topping, Warmed
1 Cup Chocolate Covered Peanuts, Crushed
1/2 Gallon Vanilla Ice Cream, Softened
1/4 Cup Caramel Ice Cream Topping

In a small bowl, cut in butter into crushed pretzels.  Press into the bottom of a greased 9-inch springform pan.  Spread over fudge topping.  Freeze for 30 minutes.  In a large bowl, combine ice cream and peanuts.  Spread over pretzel crust.  Drizzle caramel on top.  Freeze at least 8 hours or overnight.

One time my mom made a homemade ice cream cake and for some reason it was a huge fail.  I can't remember if it was because the caramel was frozen solid or there was something wrong with the brownie crust.  So I was a little nervous making this cake.  But let me tell you, it was a definite win!  I may have even stirred in a little extra fudge and caramel into the ice cream for extra delicious-ness (it was worth it!).

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