Peppermint Ice Cream Cake

• 4 c. crisp rice cereal
• 1 milk chocolate candy bar (7 oz.)
• 1/2 c. butter or margarine
• 1/2 gallon peppermint ice cream (softened)
• 2 c. whipped topping
• peppermint candy canes or crushed peppermint candy

1. Place cereal in large bowl.
2. Grate or shave 2 Tbsp. of chocolate from candy bar; set aside.
3. In a heavy sauce pan melt butter and remaining chocolate.
4. Pour over cereal and stir to coat.
5. Press into the bottom of a greased 10 inch spring form pan. Freeze for 30 minutes.
6. Spoon ice cream over crust.
7. Freeze for 15 minutes.
8. Spread with whipped topping; sprinkle with shaved chocolate.
9. Cover and freeze for several hours or overnight.
10. Top with candy.
11. Remove cake from freezer 5 to 10 minutes before serving.
12. Remove sides of pan; cut with a sharp knife and serve immediately.
13. Yields 8 or 10 servings.

crisp rice cereal, milk chocolate, butter, cream, topping, canes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=107419 (may not work)