• I reworked this recipe after it was initially posted in March 2022.
• You can make this in a 9x5-inch loaf pan or 9x9-inch pan. Line the bottom of your pan with parchment paper allowing it to overhang enough that it creates 'handles' to pull the dessert out of the pan.

Build your cake

• Crush the pretzels and cookies either in a food processor or by placing them in a ziptop bag and pounding on it with a meat mallet or rolling pin.
• Melt the butter and mix it with half of the pretzels and cookies. Press this into the bottom of your pan. (The butter helps the crumbs stick together.)
•  Next, using half of the ice cream spread a layer of ice cream over the crust.
• Heat the jam for about 30 seconds so it's easier to spread. Mix the jam and Amaretto and spread half over the ice cream.
• Next, evenly sprinkle the remaining pretzel cookie crumbs over the jam. (You can reserve 1 to 2 tablespoons for garnish if you want.)
• Top with the remaining ice cream, then jam.
• The final layer on top will be the whipped cream (or Cool Whip).
• Tightly cover with plastic wrap or foil around the dessert and freeze until firm.
• Garnish with reserved crumbs and fresh strawberries, if desired. Slice and serve.
• Cover or place in an airtight container to store. Store in the freezer.