Caramel Fudge Pretzel Ice Cream Dessert
I just can't resist sharing another easy-peasy ice cream dessert before summer officially slips away. Trust me, here in the Frozen Tundra we don't have much left (and as usual, August has proven to be supremely disappointing in the temperature department). I tested this out on some company last weekend, and it received rave reviews. I wish I could take credit for coming up with the idea of a buttery pretzel crust below a marbled ice cream situation because it is pure genius. Everyone you know will love this, and everyone will ask for seconds. It's up to you to hide the last piece for yourself and flat out lie to your children while you tell them the sad story that it is all gone. Ask me how I know.
Caramel Fudge Pretzel Ice Cream Dessert
-adapted from kenarry.com
- 1 jar hot fudge
- 1 jar caramel topping
- 3 quarts vanilla ice cream (or 1.5 half-gallon containers)
- 4 cups mini pretzels
- 1 stick butter
Side note: Please tell me how anything made with the above five ingredients could possibly be bad?! Just.Not.Possible.
Crush your pretzels in a large Ziploc bag with a rolling pin (This is work for kids! They love to help, but are generally not helpful. Except in instances where they get to crush pretzels with a rolling pin). Melt butter and add to crushed pretzels. Mix well and then press the mixture into a 9x13 pan. Freeze for 30 minutes (or longer if you need to). Layer half of the ice cream on top of the pretzel crust. You can either soften and spread, or try this neat little trick where you cut off the packaging with some kitchen shears, then slice the ice cream with a sharp knife and lay it evenly over the crust. You can have some little gaps between slices, it is just fine. Heat the fudge and caramel, then drizzle half of each over the ice cream layer. Repeat (you may need to reheat the fudge and caramel again if it doesn't drizzle well). This whole thing will look like a big hot melty mess at the end. Don't panic! Just cover it and put it in the freezer for at least 8 hours or overnight. Cut into pieces as big as your heart desires when you are ready to serve. Enjoy, friends!