Summer is around the corner, so ice cream cake is a must.
Who can deny a no-bake cake that’s stacked with a chocolate cookie crust, chocolate ice cream, crushed pretzel bark, salted caramel ice cream, homemade whipped creamed and crushed chocolate covered pretzels?
Seriously, if you can, you are better than me. The DREYER’S Frozen Custard I used for this recipe is unstoppable. I couldn’t quit. Think DREYER’S ice cream but extra creamy,extra thick and made with whole milk. It makes this ice cream cake.
This newly introduced item can be found at Pavilions*. Just look for the “new “ tag as the designator. On that note, can we talk about how cool these “New” tags are? They totally keep me in the loop, especially since nowadays, commercials for new food products are few and far between.
Frozen Custrard Cake
Frozen Custrard Cake
YIELD: Serves 6-8
Ingredients:
- 12 chocolate sandwich cookies
- ¼ cup butter, melted
- 1 quart DREYER'S Chocolate Frozen Custard
- 1 quart DREYER'S Salted Caramel Frozen Custard
- 2 cups chocolate pretzel bar
- 3 cups whipped cream*
- 2/3 cups chocolate covered pretzel, crushed
See Full Recipe please visit : Frozen Custrard Cake
