14oz Utz® Chocolate Pretzels, miniature (or make your own with Bachman® Mini Pretzels)
6Tbsp cold butter, cubed
1/2gallon vanilla ice cream, softened
3/4- 1 cup hot fudge ice cream topping, warmed
1/3cup caramel dip or topping
Place crushed Utz® Thin 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 miniature pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Or, place in plastic bag and crush gently by using rolling pin.
Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle generously with caramel topping. Garnish with reserved Utz® chocolate covered miniature pretzels.
Cover and freeze for at least 8 hours or overnight.
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