Ice Cream Pretzel Cake

• 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

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

pretzels, cold butter, chocolate fudge topping, chocolatecovered, vanilla ice cream, caramel ice cream topping

Taken from www.food.com/recipe/ice-cream-pretzel-cake-190239 (may not work)