The peanut butter filled pretzels make a fabulous crust and topping for this easy-to-make dessert. Before assembling the cake, soften the ice cream slightly in the refrigerator. If it gets too soft, freeze the first layer before adding the second.

CRUST:

3 1/2 c. pocket pretzels
6 tbsp. sugar
1/4 c. (1/2 stick) unsalted butter, melted

FILLING:

1/2 c. + 2 tbsp. chocolate fudge topping (such as Hershey's)
1 qt. chocolate ice cream, softened slightly
1 qt. coffee toffee crunch, Heath bar crunch or butter pecan ice cream, softened slightly

Preheat oven to 350 degrees. Grease 9" diameter springform pan. Finely grind pretzels in food processor or blender. Set aside 3/4 cup crumbs. Mix remaining crumbs, sugar and butter in medium bowl. Press crumb-sugar mixture over bottom and 1" up sides of prepared pan. Bake crust 10 minutes. Cool completely on rack.

Stir fudge topping in small heavy saucepan over low heat until slightly warm. Spread chocolate ice cream in crust. Sprinkle with 1/2 cup pretzel crumbs. Drizzle 1/2 cup warm fudge topping over crumbs. Spread coffee toffee ice cream over above ingredients. Sprinkle remaining 1/4 cup crumbs over ice cream. Drizzle remaining 2 tablespoons fudge topping in decorative zigzag lines over crumbs. Freeze until firm, about 1 hour. Wrap cake with foil and freeze overnight. (Can be prepared 3 days ahead and kept frozen.)

When ready to serve, remove pan sides from cake. Dip sharp knife in hot water, wipe dry and use to cut cake into wedges. 12 servings.