2 cups (about 16) finely crushed shortbread cookies
1/4 cup cashews, finely chopped
1 half gallon vanilla ice cream, softened
1 cup real semi-sweet chocolate chips
1 1/2 cups powdered sugar
2 (5-ounce) cans evaporated milk
1 teaspoon vanilla
1 cup pretzel sticks, coarsely crushed
1/2 cup cashews, coarsely chopped
1 (12-ounce) jar caramel ice cream topping, warmed
- To soften ice cream, scoop large pieces of ice cream onto 15x10x1-inch baking pan. Place in refrigerator 10-15 minutes or until softened.
- To crush pretzels, put into resealable plastic food bag; crush with rolling pin.