Ice Cream Pretzel Cake

1. 1

   Place crushed pretzels in a small bowl; cut in butter until crumbly.

2. 2

   Press onto the bottom of a greased 9-in. springform pan.

3. 3

   Cover and freeze for at least 30 minutes.

4. 4

   Spread fudge topping over crust; cover and freeze.

5. 5

   Set aside 16 chocolate-covered pretzels for garnish.

6. 6

   Place remaining pretzels in a food processor; cover and process until crumbly.

7. 7

   Transfer to a large bowl; stir in ice cream.

8. 8

   Spread over fudge topping.

9. 9

   Drizzle with caramel topping.

10. 10

    Garnish with reserved pretzels.

11. 11

    Cover and freeze for at least 8 hours or overnight.

* Per serving · 4 servings · Values may vary.

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