CARAMEL TOPPED ICE CREAM DESSER

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

INGREDIENTS

CRUST

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

ICE CREAM

• 1 half gallon vanilla ice cream, softened

FUDGE LAYER

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

TOPPING

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

INSTRUCTIONS

1. integrate all crust elements in bowl; mix nicely. Press onto backside of ungreased 13x9-inch baking pan. Freeze 10 mins.
2. spread ice cream over crust. cover; freeze 1-2 hours or until set.
3. meanwhile, integrate all fudge layer components besides vanilla in 2 quart saucepan. cook dinner over medium heat, stirring constantly, 7-9 mins or till combination comes to a boil. reduce warmth to medium-low. cook dinner, stirring sometimes, 5 mins or till barely thickened. take away from warmth; stir in vanilla. Cool completely.
4. Pour cooled fudge layer aggregate over frozen ice cream. Freeze four hours or in a single day until set.
5. integrate pretzel sticks and cashews in bowl; set apart.
6. let dessert stand at room temperature 10-15 minutes earlier than serving. cut into servings; pinnacle every serving with about 1 tablespoon pretzel aggregate. Drizzle every with about 1 tablespoon caramel topping.