Skor Ice Cream Cake
Skor ice cream cake – say what? I know – this is a skor blizzard in cake from. It’s amazingly sweet and a tad bit salty. Last year I made an ice cream cake for Bryce’s birthday and this year I made it again with a bit of a twist – skor!
Servings: 12 slices
Ingredients
- large container of Cool Whip
- pint of vanilla ice cream
- package of gluten free chocolate sandwich cookies
- package of gluten free vanilla sandwich cookies
- 4 cups of gluten free pretzels
- 5 tablespoons of butter
- package of skor bites
- 1 skor chocolate bar
- 1/2 cup of smuckers fudge
Instructions
- First, get out your Cool Whip and ice cream – you’ll want them to start softening – let them sit at room temperature for at least 30 minutes.
- Next, blend up about 2 cups of pretzels and melt the butter. Mix and press into a lined 9 inch spring pan. I lined mine with plastic wrap and then parchment – makes for much less of a mess when freezing. Next, press the crust into the bottom evenly.
- Save 4 cookies each of the vanilla and chocolate and a handful of the pretzels. Then, cut the cookies in half and chop the pretzels for the top. Blend the rest of the cookies and pretzels into small and fine pieces – set 1/2 a cup aside.
- In a large bowl, mix the ice cream and whipped topping with the pretzel and cookie goodness. Then add in the package of skor bits. The chocolate bar – chop it up and save it for the top, too.
- Fill the pan about 1/2 full of goodness and then add on the 1/2 cup of smuckers fudge. Then, top the fudge with the 1/2 cup of crumbled cookie and pretzel mix.
- Then, top with more ice cream goodness. Last touches for the top of the ice cream cake – top with the chopped cookies and skor bar, oh, and some of the chopped up pretzels that were set aside. Freeze for at least 4 hours.