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Caramel-Topped Ice Cream Dessert
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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 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 extract


1 cup pretzel sticks, coarsely crushed

1/2 cup cashews, coarsely chopped

1 (12-ounce) jar caramel ice cream topping, warmed

How to make

  1. STEP 1

    Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Freeze 10 minutes.

  2. STEP 2

    Spread ice cream over crust. Cover; freeze 1-2 hours or until set.

  3. STEP 3

    Meanwhile, combine all fudge layer ingredients except vanilla in 2-quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely.

  4. STEP 4

    Pour cooled fudge layer mixture over frozen ice cream. Freeze 4 hours or overnight until set.

  5. STEP 5

    Combine pretzel sticks and cashews in bowl; set aside.

  6. STEP 6

    Let dessert stand at room temperature 10-15 minutes before serving. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.

Tip #1

To soften ice cream, scoop large pieces of ice cream onto 15x10x1-inch baking pan. Place in refrigerator 10-15 minutes or until softened.

Tip #2

To crush pretzels, put into resealable plastic food bag; crush with rolling pin.

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