Posted May 11, 2006 04:35 PM

This came out of one of the Taste of Home magazines last year. Now that the weather's warmer here I've been thinking about making it again. I drooled over the picture until I made it and it was every bit as rich and wonderful as it looks.

Here's a picture I took...

Ice Cream Pretzel Cake (TOH or QC magazine)

1-1/4 cup crushed pretzels
6 Tbs cold butter

Place the crushed pretzels in a small bowl, cut in the butter till crumbly. Press onto a greased bottom of a 9" springform pan. Cover and freeze for 30 minutes

3/4 cup of hot fudge topping
2 packages chocolate-covered miniature pretzels(7-1/2oz each)
1/2 gallon, vanilla ice cream, softened
1/4 cup caramel topping

Spread the fudge topping over the crushed pretzel crust. Cover and freeze.
Set aside 16 chocolate pretzels for the garnish. Process the rest. Transfer to a large bowl. Stir in the ice cream. Mix well and spread over the fudge topping. Drizzle with the caramel topping, garnish with the reserved chocolate pretzels. Cover and freeze for at least 8 hours.