Instructions

1. Cut 6 cookies into quarters; reserve for later use.
2. Crush remaining cookies finely; place in medium bowl. Add crushed pretzels and butter; mix well. Press 2/3 of the crumb mixture onto bottom of foil-lined 13x9-inch pan.
3. Spread ice cream over crust. Top with remaining crumb mixture; press lightly into ice cream to secure.
4. Freeze 4 hours or until firm.
5. Drizzle 1 tsp. caramel topping onto each of 24 dessert plates. Cut dessert into 24 pieces; place on prepared plates. Top with whipped topping and reserved cookie pieces.

Number of servings (yield)

Makes 24 servings

Category

Dessert

Related

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