This ice cream cake is the perfect frozen dessert, with fudge, caramel and salty pretzels!

2 cups (about 16) finely crushed shortbread cookies
1/4 cup cashews, finely chopped
1/3 cup Land O LakesĀ® Butter, melted

Ice Cream
1 half gallon vanilla ice cream, softened

Fudge Layer
1 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar
1/2 cup Land O LakesĀ® Butter
2 (5-ounce) cans evaporated milk
1 teaspoon vanilla

1 cup pretzel sticks, coarsely crushed
1/2 cup cashews, coarsely chopped
1 (12-ounce) jar caramel ice cream topping, warmed

Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13×9-inch baking pan. Freeze 10 minutes. Spread ice cream over crust. Cover; freeze 1-2 hours or until set. Meanwhile, combine all fudge layer ingredients except vanilla in 2 quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely. Pour cooled fudge layer mixture over frozen ice cream. Freeze 4 hours or overnight until set. Combine pretzel sticks and cashews in bowl; set aside. Let dessert stand at room temperature 10-15 minutes before serving. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping

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