Ingredients
1-1/4 cups crushed pretzels6 tablespoons cold butter, cubed3/4 cup hot fudge ice cream topping, warmed2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels1/2 gallon vanilla ice cream, softened1/4 cup caramel ice cream topping
Preparation
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. Spread 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 over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight.
