Caramel Fudge Ice Cream Cake With Pretzel Crust
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Caramel Fudge Ice Cream Cake With Pretzel Crust
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 cups mini pretzels
- 1/2 cup butter
- 1.75 quart french vanilla ice cream
- 12 oz jar hot caramel topping
- 12 oz jar hot fudge topping
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Instructions
- In a large resealable bag, crush pretzels with a rolling pin.
- Melt butter in the microwave.
- In a bowl combine the crushed pretzels and melted butter. Spread the pretzel mixture on the bottom of a lightly greased 9 x 13" glass baking dish and gently press down to form a crust. Put the pretzel crust in the freezer for 30 minutes.
- Now mentally divide the french vanilla ice cream into thirds. Layer the first 1/3 of ice cream on top of the pretzel crust.
- Put the hot fudge in the microwave for 45 seconds. Drizzle half of it on top of the first ice cream layer.
- Next, place another layer of ice cream on top of the hot fudge.
- Put the hot caramel in the microwave for 45 seconds. Drizzle half of it on top of the second ice cream layer.
- Spread the rest of the ice cream on top of the caramel layer and lightly smooth with a spoon.
- Drizzle the remaining caramel and hot fudge across the top of the ice cream cake. NOTE: You may need to reheat the caramel and hot fudge in the microwave for an additional 30 seconds to make it easier to drizzle.
- Freeze the Caramel Fudge Ice Cream Cake overnight. Let it sit on the counter for 5-10 minutes to soften a little before serving. Enjoy!
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