Peppermint Ice Cream Cake Recipe

Ingredients

4 cups crisp rice cereal
1 milk chocolate candy bar ( 7oz.)
1/2 cup butter or margarine
1/2 gallon peppermint stick ice
cream, softened
2 cups whipped topping
Peppermint candies, crushed

Preparation

Step 1

Place cereal in a large bowl.
Grate or shave 2 Tbsp. of chocolate from candy bar; set aside.
In a heavy saucepan, melt butter and remaining chocolate.
Pour over cereal and stir to coat.
Press into the bottom of a greased 10" springform pan.
Freeze for 30 minutes.
Spoon ice cream over crust.
Freeze for 15 minutes.
Spread with whipped topping; sprinkle with the shaved chocolate.
Cover and freeze for several hours or overnight.
Top with candy.
Remove cake from freezer 5 to 10 minutes before serving.
Remove sides of pan and cut with a sharp knife and serve immediately.

Yield: 8 - 10 servings