Bake brownies according to box instruction in an 8 inch round pan. Remove from pan and allow to cool. Cut brownies into a top and bottom layer. Line another 8 inch pan with plastic wrap, covering the bottom and sides. Place bottom layer in to pan. Set top layer aside.
Cut the ice cream tops off of the Drumsticks. Set aside. Cut each drumstick in half and place ice cream side down on top of the brownie. Repeat with remaining Drumsticks.
Take the ice cream tops of the Drumsticks and smash together to create a chunky ice cream. Layer this over top of the Drumstick Cones.
Crumble top half of the brownies over top. Cover with aluminum foil and place in the freezer for 4-6 hours.
When ready to serve remove the cake from the pan and top with caramel sauce and pretzels.