Dessert: Peanut Butter and Pretzel Icebox Cake
Ingredients
3 quarts Peanut Butter Ice Cream
4 cups Pretzel Crackers
Instructions
Cut and peel the carton away from the ice cream. Slice the ice cream into 4 even slices and transfer to a rimmed baking sheet. Place in the refrigerator to thaw. This way, the ice cream will thaw evenly.
Cut a piece of parchment paper to line the bottom of a loaf pan, leaving enough parchment on each side to drape over the sides. Spread a thin layer of ice cream on the bottom of the pan. Line with pretzel crackers (it’s ok if some overlap). Spread a thawed slice of ice cream over the pretzels. Continue layering, finishing with a layer of ice cream. Place in the freezer for at least 2 hours or overnight.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
