Caramel Topped Ice Cream Dessert
- 2 cups finely crushed sugar cookies
- 14 cup cashews, finely chopped
- 13 cup butter, melted
- 12 gallon vanilla ice cream, softened
- 1 cup real semi-sweet chocolate chips
- 1 12 cups powdered sugar
- 12 cup butter
- 2 (5 ounce) cans evaporated milk
- 1 teaspoon vanilla
- 1 cup pretzel stick, coarsely crushed
- 12 cup cashews, coarsely chopped
- 1 (12 ounce) jar caramel ice cream topping
- Combine all crust ingredients in medium bowl; mix well.
- Press onto bottom of ungreased 13x9 inch baking pan.
- Freezer 10 minutes.
- Spread ice cream over crust.
- Cover; freeze until set (1 to 2 hours).
- Meanwhile, combine all fudge layer ingredients 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 chocolate 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.
sugar cookies, cashews, butter, vanilla ice cream, semisweet chocolate chips, powdered sugar, butter, milk, vanilla, pretzel stick, cashews, caramel ice cream topping
Taken from www.food.com/recipe/caramel-topped-ice-cream-dessert-164036 (may not work)