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

1. Place cereal in a large bowl.
2. Grate or shave 2 taable spoons of chocolate from candy bar; set aside.
3. In a heavy saucepan, melt butter and remaining chocolate.
4. Pour over ceaeral and stir to coat.
5. Press into bottom of a greased 10-inch springform pan.
6. Freeze for 30 minutes.
7. Spoon ice cream over crust.
8. Freeze 15 minutes.
9. Spread with whipped topping; sprinkle with reserved chocolate.
10. Cover and freeze for several hours or overnight.
11. Top with candy canes or crushes pappermints.
12. Remove cake from freezer 5-10 minutes before serving.
13. 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)