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  • Caramel Topped Ice Cream Dessert

    1 vote
    Caramel Topped Ice Cream Dessert
    Prep time:
    Servings: 16 Servings
    by Orph
    14 recipes
    		 >
    From Land O Lakes website July 11, 2011

    Ingredients

    • Crust
    • 2 cups (about 16) finely crushed shortbread cookies
    • 1/4 cup cashews, finely chopped
    • 1/3 cup Land O Lakes® Butter, melted
    • Ice Cream
    • 1 half gallon vanilla ice cream, softened
    • Fudge Layer
    • 1 cup real semi-sweet chocolate chips
    • 1 1/2 cups powdered sugar
    • 1/2 cup Land O Lakes® Butter
    • 2 (5-ounce) cans evaporated milk
    • 1 teaspoon vanilla
    • Topping
    • 1 cup pretzel sticks, coarsely crushed
    • 1/2 cup cashews, coarsely chopped
    • 1 (12-ounce) jar caramel ice cream topping, warmed

    Directions

    1. Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Freeze 10 minutes.
    2. Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
    3. Meanwhile, combine all fudge layer ingredients except vanilla 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).
    4. Pour cooled fudge layer mixture over frozen ice cream. Freeze until set (4 hours or overnight).
    5. Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
    6. 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.

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