Ice Cream Pretzel Cake - cooking recipe

Ingredients

1 1/4 cups crushed pretzels
6 tablespoons cold butter
3/4 cup chocolate fudge topping, warmed
2 (7 1/2 ounce) packages miniature chocolate-covered pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping

Preparation

Place crushed pretzels in a small bowl; cut in butter until crumbly.
Press onto the bottom of a greased 9-in. springform pan.
Cover and freeze for at least 30 minutes.
Spread fudge topping over crust; cover and freeze.
Set aside 16 chocolate-covered pretzels for garnish.
Place remaining pretzels in a food processor; cover and process until crumbly.
Transfer to a large bowl; stir in ice cream.
Spread over fudge topping.
Drizzle with caramel topping.
Garnish with reserved pretzels.
Cover and freeze for at least 8 hours or overnight.