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  • 3 Pints Ice cream, softened (I used Chubby Hubby)
  • 2 cups chopped mini pretzel twists
  • 1/2 cup caramel sauce


  1. Line a 9×5 loaf pan with cling wrap.
  2. Spread 1 1/2 pints of ice cream in the bottom of your lined pan.
  3. Top ice cream with 1 cup chopped pretzels and drizzle 1/2 cup caramel sauce on top of the pretzels.
  4. Spread the remaining 1 1/2 pints of ice cream on top of the caramel and pretzels.
  5. Top with remaining pretzels.
  6. Cover pan with cling wrap and freeze for 2 hours or up to 5 days.
  7. When ready to serve, remove from pan and allow to soften slightly before slicing and serving.

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