Peppermint Ice Cream Cake - cooking recipe

Ingredients

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

Preparation

Place cereal in large bowl.
Grate or shave 2 Tbsp. of chocolate from candy bar; set aside.
In a heavy sauce pan melt butter and remaining chocolate.
Pour over cereal and stir to coat.
Press into the bottom of a greased 10 inch spring form pan. Freeze for 30 minutes.
Spoon ice cream over crust.
Freeze for 15 minutes.
Spread with whipped topping; sprinkle with 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; cut with a sharp knife and serve immediately.
Yields 8 or 10 servings.