Peppermint Ice Cream Cake (Oamc)
- 4 cups crisp rice cereal
- 1 (7 ounce) milk chocolate candy bars
- 12 cup butter or 12 cup margarine
- 12 gallon peppermint ice cream, softened
- 2 cups whipped topping (ie. Cool Whip)
- peppermint candy canes or crushed pappermint decorative candies
- Place cereal in a large bowl.
- Grate or shave 2 taable spoons of chocolate from candy bar; set aside.
- In a heavy saucepan, melt butter and remaining chocolate.
- Pour over ceaeral and stir to coat.
- Press into bottom of a greased 10-inch springform pan.
- Freeze for 30 minutes.
- Spoon ice cream over crust.
- Freeze 15 minutes.
- Spread with whipped topping; sprinkle with reserved chocolate.
- Cover and freeze for several hours or overnight.
- Top with candy canes or crushes pappermints.
- Remove cake from freezer 5-10 minutes before serving.
- Remove sides of pan; cut with a sharp knife and serve immediately.
crisp rice, milk chocolate, butter, cream, topping, canes
Taken from www.food.com/recipe/peppermint-ice-cream-cake-oamc-160923 (may not work)