Caramel Topped Ice Cream Dessert

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Chef Test Kitchens Consultant at Land O'Lakes
Salty pretzels and cashews top this ice cream dessert.

Yield: 16 servings


2 cups (about 16) finely crushed shortbread cookies
1/4 cup cashews, finely chopped
1/3 cup Land O Lakes® 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 Land O Lakes® Butter
2 (5-ounce) cans evaporated milk
1 teaspoon vanilla

1 cup pretzel sticks, coarsely crushed
1/2 cup cashews, coarsely chopped
1 (12-ounce) 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 fudge layer ingredients except vanilla 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 fudge layer 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 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.

Recipe Tips:

- 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.

- To crush pretzels, put into resealable plastic food bag; crush with rolling pin.
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