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

1. Combine all crust ingredients in medium bowl; mix well.
2. Press onto bottom of ungreased 13x9 inch baking pan.
3. Freezer 10 minutes.
4. Spread ice cream over crust.
5. Cover; freeze until set (1 to 2 hours).
6. Meanwhile, combine all fudge layer ingredients in 2 quart saucepan.
7. Cook over medium heat, stirring constantly, until mixture comes to a boil (7 to 9 minutes).
8. Reduce heat to medium-low.
9. Cook, stirring occasionally, 5 minutes or until slightly thickened.
10. Remove from heat; stir in vanilla.
11. Cool completely (about 1 1/2 hours).
12. Pour cooled chocolate mixture over frozen ice cream.
13. Freeze until set (4 hours or overnight).
14. Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
15. Before serving, let dessert stand at room temperature 10 to 15 minutes.
16. Cut into servings; top each serving with about 1 tablespoon pretzel mixture.
17. 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)