Believe it or not, it was our first time hosting a sleepover. We ordered food from Raising Cane's (a first for a couple of the boys), watched the ClearPlay version of Mall Cop, engaged in a ginormous Nerf battle, played RockBand, opened presents, and had cake. THE cake. (Of course, cake first THEN presents.)
The ice cream cake was a huge hit. Next time, I'll be adding a layer of peanut butter. Not that it wasn't decadent enough already.
As promised, here's the recipe:Ice Cream Pretzel Cake
Ingredients:
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- or yogurt-covered miniature pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping
6 tablespoons cold butter
3/4 cup hot fudge ice cream topping, warmed
2 packages (7-1/2 ounces each) chocolate- or yogurt-covered miniature pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping
Directions: 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. Yield: 16 servings.
Worth every calorie.
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