Strawberry Ice Cream Cake

• 2 cups lightly crushed gluten-free rice cereal, like Kellogg's Brown Rice Krispies
• 1 cup gluten-free dark chocolate chips, melted
• 48 oz gluten-free strawberry ice cream, like Breyer's, softened
• None None red food coloring (optional)
• 1/2 cup cream cheese
• 3-4 tbsp milk
• 1/2 tsp gluten-free vanilla extract, like McCormick
• 2 cups fresh strawberries, sliced
• 3 None purchased meringues, crumbled (optional)

1. Line the bottom of an 8 inch springform pan with foil. Coat pan with cooking spray. In a bowl, combine cereal and chocolate. Press into bottom of pan. Chill for 10 mins, or until firm.
2. Meanwhile, in a mixer on low speed, beat ice cream for 30 seconds, or until smooth. Tint with food coloring, if desired. Transfer to pan, cover and freeze for 5 hours or overnight.
3. In a food processor, combine cream cheese, 3 tbsp milk and vanilla extract. Process for 1 min, or until smooth. If mixture is too thick, add more milk.
4. Unmold cake and spread cream cheese mixture over top. Arrange strawberries on top. Garnish with crumbled meringues, if desired.

rice cereal, chocolate chips, strawberry ice cream, red food coloring, cream cheese, milk, vanilla, fresh strawberries, meringues

Taken from recipes-plus.com/api/v2.0/recipes/31853 (may not work)