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“My sister made this cake one time and it was AMAZING! there is something about the salty and sweet that mixes well! YUMMY!”
READY IN:
45mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 14 cups crushed pretzels
  • 6 tablespoons cold butter
  • 34 cup chocolate fudge topping, warmed
  • 2 (7 1/2 ounce) packageschocolate covered small pretzels
  • 12 gallon vanilla ice cream, softened
  • 14 cup caramel ice cream topping

Directions

  1. Place crushed pretzels in a small bowl.
  2. cut in butter until crumbly.
  3. press onto the bottom of a greased 9-in spring-form pan.
  4. cover and freeze for at least 30 minute.
  5. spread fudge topping over crust and freeze.
  6. set aside 16 choc. covered pretzels for garnish.
  7. place remaining pretzels in a food processor; cover and process until crumbly.
  8. transfer to a large bowl.
  9. stir in ice cream.
  10. spread over fudge topping.
  11. drizzle with caramel topping.
  12. garnish with reserved pretzels.
  13. cover and freeze for at least 8 hours.

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