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Ice Cream Pretzel Cake Recipe
Nutrition
Cal/Serving: 306Daily Value: 15%
Servings: 16
Vegetarian
| Fat | 8g | 13% |
| Saturated | 5g | 23% |
| Trans | 0g | 0% |
| Carbs | 53g | 18% |
| Fiber | 2g | 9% |
| Sugars | 6g | 0% |
| Protein | 7g | 13% |
| Cholesterol | 13mg | 4% |
| Sodium | 807mg | 34% |
| Calcium | 20mg | 2% |
| Magnesium | 26mg | 6% |
| Potassium | 116mg | 3% |
| Iron | 3mg | 18% |
| Zinc | 1mg | 7% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 0mg | 0% |
| Thiamin (B1) | 0mg | 20% |
| Riboflavin (B2) | 0mg | 12% |
| Niacin (B3) | 3mg | 15% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 111µg | 28% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1-1/4 cups crushed pretzels
- 6 tablespoons cold butter, cubed
- 3/4 cup hot fudge ice cream topping, warmed
- 2 packages (7-1/ounces each) chocolate-covered miniature pretzels
- 1/2 g allon vanilla ice cream, softened
- 1/4 cup caramel ice cream topping
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 16 servings |
