Pretzels	g
Graham Cracker	g
Salted Butter	g
Vanilla Ice Cream	g
Strawberry Ice Cream	g
Strawberry Jam	g
Strawberries	g

1. Line a 22 cm square baking pan with parchment paper.
2. In a small saucepan, melt the salted butter. In a food processor, pulse the pretzels and graham cookies into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan. Freeze 15 minutes.
3. Scoop ¾ of the vanilla ice cream out onto the frozen crust. Flatten and spread the ice cream into a mostly evenly layer. Freeze 30 minutes.
4. In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread onto the vanilla layer. Freeze for 30 minutes more.
5. In the meantime, wash the strawberries, pat dry and cut into slices.
6. Add the remaining vanilla ice cream and spread onto the strawberry layer and top with the sliced strawberries. Wrap the cake and freeze for about 4 hours.
7. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit 5 minutes and cut.

More recipes on: www.beastfeast.eu