Frozen Custard 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.


So the “New” tags along with the intuitive store layout makes grocery shopping at Pavilions a preferred experience over its competitor.  Because, honestly I’m not a huge fan of grocery shopping so I want mine painless and effortless.


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

Directions:

Place cookies in a food processor and pulse to a fine crumb. Combine and toss cookie crumbs with butter. Press cookie mixture into a round 8-inch removeable bottom pan. Layer with with chocolate frozen custard, chocolate pretzel bark and salted caramel frozen custard. Finish with a layer of whipped cream, sprinkle with crushed chocolate covered pretzels and drizzle with caramel sauce. Transfer to freezer to set for at least 4 hours, preferably overnight.

Read More: Frozen Custard Cake

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