This cake is awesome, especially for you salty-and-sweet people! The best part is that you can make this cake ahead of time, keeep it in the freezer, and just pull it out when you need it! What could be better?
A little tip for the crust, it calls for 1-1/4 cups pretzel crumbs, and that equals about 2 cups mini twist pretzels placed in a plastic bag and crushed with a rolling pin. You can use regular pretzels, sticks, nuggets, or whatever you have on hand, but the amount you need to start with may vary depending on the pretzels' shape. So, be sure to measure the crumbs before making the crust.
1-1/4 cups crushed pretzels
6 tablespoons cold butter
3/4 cup hot fudge ice cream topping, warmed
2 packages (7-1/2 ounces each) Chocolate covered miniature pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping
Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Sperad fudge topping over crust; cover and freeze.
Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread ice cream mixture over fudge topping. Drizzle with caramel topping. Garnish around edges with reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings.
Source: Quick Cooking Magazine
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