I've been asked to post the following absolutely decadent, so bad for you, but so good to eat dessert on another forum...and I thot maybe some 'over here' would also enjoy it. It's a dessert I used to make in the early 90s and I can't find the 'pretzel pockets' anymore (well, I don't think I can, really haven't looked ), so I've done a little adapting. This is so good in the summer!!
ICE CREAM PRETZEL PIE
Crust:
10 ½ oz. pocket pretzels (after these weren’t available, I switched to pretzel discs + ¼ cup peanut butter & I’ve not seen the pretzel discs for years, so I guess now I would just use any pretzels + the ¼ cup peanut butter), crushed
½ stick butter, melted
6 T. sugar
Ice Cream layers:
1 qt. chocolate ice cream, softened
1 cup hot fudge topping, divided
1 qt. Butter Pecan ice cream, softened
Crush the pretzels and combine with the peanut butter, melted butter & the sugar. Pat all but ¾ cup of this mixture into a lightly greased 9” springform pan and up about 1” of the sides.
Bake for 10 min. in a 350F oven. Let cool completely.
The layers:
Spread the chocolate ice cream over the crust, sprinkle with ½ of the remaining pretzel mixture. Drizzle ½ cup of the fudge topping over the pretzel mix.
Put in freezer for a little while if the ice cream is melting too fast.
Spread a layer of Butter Pecan Ice Cream, the remaining pretzel mix and drizzle remaining fudge topping. Cover with foil or plastic wrap and put in freezer until ready to serve. Remove from freezer approx. 15 min. before ready to serve. Remove sides and cut in slices.
ICE CREAM PRETZEL PIE
Crust:
10 ½ oz. pocket pretzels (after these weren’t available, I switched to pretzel discs + ¼ cup peanut butter & I’ve not seen the pretzel discs for years, so I guess now I would just use any pretzels + the ¼ cup peanut butter), crushed
½ stick butter, melted
6 T. sugar
Ice Cream layers:
1 qt. chocolate ice cream, softened
1 cup hot fudge topping, divided
1 qt. Butter Pecan ice cream, softened
Crush the pretzels and combine with the peanut butter, melted butter & the sugar. Pat all but ¾ cup of this mixture into a lightly greased 9” springform pan and up about 1” of the sides.
Bake for 10 min. in a 350F oven. Let cool completely.
The layers:
Spread the chocolate ice cream over the crust, sprinkle with ½ of the remaining pretzel mixture. Drizzle ½ cup of the fudge topping over the pretzel mix.
Put in freezer for a little while if the ice cream is melting too fast.
Spread a layer of Butter Pecan Ice Cream, the remaining pretzel mix and drizzle remaining fudge topping. Cover with foil or plastic wrap and put in freezer until ready to serve. Remove from freezer approx. 15 min. before ready to serve. Remove sides and cut in slices.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com