Caramel Topped Ice Cream Dessert

INGREDIENTS

CRUST
2 cups (about 16) finely crushed shortbread cookies

1/4 cup cashews, finely chopped

1/3 cup 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 Butter

2 (5-ounce) cans evaporated milk

1 teaspoon vanilla


TOPPING
1 cup pretzel sticks, coarsely crushed

1/2 cup cashews, coarsely chopped

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

Procedure:

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

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

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

5. Combine pretzel sticks and cashews in bowl; set aside.

6. Let dessert stand at room temperature 10-15 minutes before serving. Cut into servings, with pretzel mixture, and drizzle with about caramel.