Set vanilla ice cream out for about 1/2 hour until soft. In large bowl, mix vanilla ice cream with creamer.
Line a loaf pan with parchment paper and cover bottom with layer of ice cream + creamer mixture (about 1" thick).
Add thin layer of crushed pretzels on top of ice cream mixture. Repeat steps until the pan is full.
Freeze for 2-3 hours, until very firm.
Remove cake from pan by tipping pan upside down on tray or plate.
Drizzle cake with hard shell chocolate sauce, melted caramel, REESE'S Minis Unwrapped Peanut Butter Cups and remaining crushed pretzels.
Serve and enjoy!
- 48 oz Vanilla Ice Cream
- 1 1/2 cups International Delight REESE'S Peanut Butter Cup coffee creamer
- 3 cups crushed pretzels
- Hard shell chocolate sauce
- 1/2 bag caramel candies, melted
- REESE'S Minis Unwrapped Peanut Butter Cups