Ingredients
- 1/2 cup Hershey's Syrup
- 1/3 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips
- 2 cups crisp rice cereal
- 4 cups (1 qt) vanilla ice cream, divided
- 4 cups (1 qt) chocolate ice cream, divided
- Additional Hershey's syrup, for serving
Preparation
Step 1
Butter a 9-inch pie plate.
Place 1/2 cup chocolate syrup and chocolate chips in a medium microwave-safe bowl. Microwave at medium (50%) for 45 seconds or until hot; stir until smooth. Reserve 1/4 cup of the chocolate syrup mixture; set aside. Add cereal to the remaining chocolate syrup mixture, stirring until well coated; let cool slightly.
Press the cereal mixture in the prepared pie plate. Press it evenly, using the back of a spoon, onto the bottom and up the sides of prepared pie plate to form a crust. Place in the freezer for 15 to 20 minutes or until crust is firm.
Spread half of the vanilla ice cream into crust. Spoon the reserved 1/4 cup chocolate syrup mixture over the layer. Spread half of the chocolate ice cream over the sauce.
Top with alternating scoops of vanilla and chocolate ice cream. Cover and return to the freezer until serving time. Drizzle with additional syrup just before serving.