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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
CARAMEL TOPPED ICE CREAM DESSERT
Crust
2 cups (about 18 cookies) finely crushed sugar cookies
1/4 cup cashews, finely chopped
1/3 cup butter, melted
Ice Cream
1 half gallon vanilla ice cream, softened
Fudge Layer
1 cup real semi-sweet chocolate chips
1 1/2 cups powdered sugar
1/2 cup butter
2 (5 oz) cans evaporated milk
1 tsp vanilla
Topping
1 cup pretzel sticks, coarsely crushed
1/2 cup cashews, coarsely chopped
1 (12 oz) jar caramel ice cream topping, warmed
Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9 inch baking pan. Freeze 10 minutes. Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
Meanwhile, combine all filling 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). Pour cooled chocolate mixture over frozen ice cream. Freeze until set (4 hours or overnight).
Meanwhile, combine pretzel sticks and cashews in small bowl; set aside. Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tbsp pretzel mixture. Drizzle each with about 1 tbsp caramel topping.
Tip: To crush pretzels, put into resealable plastic food bag; crush with rolling pin. To soften ice cream, scoop large pieces of ice cream onto 15x10x1 inch jelly-roll pan. Place in refrigerator 10 to 15 minutes or until softened.
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CARAMEL TOPPED ICE CREAM DESSERT
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
CARAMEL TOPPED ICE CREAM DESSERT
Crust
2 cups (about 18 cookies) finely crushed sugar cookies
1/4 cup cashews, finely chopped
1/3 cup butter, melted
Ice Cream
1 half gallon vanilla ice cream, softened
Fudge Layer
1 cup real semi-sweet chocolate chips
1 1/2 cups powdered sugar
1/2 cup butter
2 (5 oz) cans evaporated milk
1 tsp vanilla
Topping
1 cup pretzel sticks, coarsely crushed
1/2 cup cashews, coarsely chopped
1 (12 oz) jar caramel ice cream topping, warmed
Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9 inch baking pan. Freeze 10 minutes. Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
Meanwhile, combine all filling 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). Pour cooled chocolate mixture over frozen ice cream. Freeze until set (4 hours or overnight).
Meanwhile, combine pretzel sticks and cashews in small bowl; set aside. Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tbsp pretzel mixture. Drizzle each with about 1 tbsp caramel topping.
Tip: To crush pretzels, put into resealable plastic food bag; crush with rolling pin. To soften ice cream, scoop large pieces of ice cream onto 15x10x1 inch jelly-roll pan. Place in refrigerator 10 to 15 minutes or until softened.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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