Caramel Topped Ice Cream Dessert |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 16 |
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Salty pretzels and cashews top this ice cream dessert. Ingredients:
2 cups finely crushed sugar cookies |
1/4 cup cashews, finely chopped |
1/3 cup butter, melted |
1/2 gallon vanilla ice cream, softened |
1 cup real semi-sweet chocolate chips |
1 1/2 cups powdered sugar |
1/2 cup butter |
2 (5 ounce) cans evaporated milk |
1 teaspoon vanilla |
1 cup pretzel stick, coarsely crushed |
1/2 cup cashews, coarsely chopped |
1 (12 ounce) jar caramel ice cream topping |
Directions:
1. Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9 inch baking pan. Freezer 10 minutes.
2. Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
3. Meanwhile, combine all fudge layer ingredients in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (7 to 9 minutes). Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely (about 1 1/2 hours).
4. Pour cooled chocolate mixture over frozen ice cream. Freeze until set (4 hours or overnight).
5. Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
6. Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.
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