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Add a photoFrom Land O Lakes website July 11, 2011
Ingredientes
- Crust
- 2 cups (about 16) finely crushed shortbread cookies
- 1/4 cup cashews, finely chopped
- 1/3 cup Land O Lakes® Butter, melted
- Ice Cream
- 1 half gallon vanilla ice cream, softened
- Fudge Layer
- 1 cup real semi-sweet chocolate chips
- 1 1/2 cups powdered sugar
- 1/2 cup Land O Lakes® 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
Direcciones
- Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Freeze 10 minutes.
- Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
- Meanwhile, combine all fudge layer ingredients except vanilla in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (7 to 9 minutes). Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely (about 1 1/2 hours).
- Pour cooled fudge layer mixture over frozen ice cream. Freeze until set (4 hours or overnight).
- Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
- Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 16 servings | |
| Calories 233 | |
| Calories from Fat 91 | 39% |
| Total Fat 10.63g | 13% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 281mg | 12% |
| Potassium 215mg | 6% |
| Total Carbs 32.48g | 9% |
| Dietary Fiber 2.1g | 7% |
| Sugars 15.92g | 11% |
| Protein 5.58g | 9% |
