HEAT oven to 350°F. Coat 9-inch springform pan with no-stick cooking spray. Prepare brownie batter according to package directions using oil, water and egg. Spread batter in prepared springform pan. Reserve caramel packet for later use. Bake 28 to 31 minutes or until center is set. Cool completely on wire rack.
COMBINE pretzel crumbs, cashews and chocolate chips in medium bowl. Drizzle with about half of caramel mixture. Toss with fork to coat. Spoon ice cream over brownie layer, carefully spreading into an even layer. Sprinkle evenly with cashew mixture, gently patting into ice cream. Cover and freeze 1 hour.
LET stand at room temperature 10 minutes before serving. Drizzle with remaining caramel mixture just before serving.
Serving Size (1/12 of recipe), Calories 540 (Calories from Fat 240), Total Fat 27g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 35mg, Sodium 520mg, Total Carbohydrate 70g (Dietary Fiber 2g, Sugars 44g), Protein 7g; Percent Daily Value*: Vitamin A 4%, Vitamin C 2%, Calcium 10%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.
Butter Flavor, Crisco Results
For those who love the taste of butter, but demand the performance of shortening.