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Caramel Fudge Ice Cream Cake With Pretzel Crust

Author Carrie Ypma

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

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!