Shelly's Recipe

PEPPERMINT ICE CREAM CAKE

Category: Frozen Desserts

4 cups crisp rice cereal
1 milk chocolate candy bar (7 ounces)
1/2 cup butter, cubed
1/2 gallon peppermint stick ice cream, softened
2 cups whipped topping
Peppermint candy canes or crushed peppermint candies

Place cereal in large bowl; set aside. Grate or shave 2 tbsp of chocolate from candy bar; set aside. In a heavy saucepan, melt butter and remaining chocolate; stir until smooth.

Pour over cereal and stir to coat. Press into the bottom of a greased 10-in. springform pan. Freeze for 30 minutes.

Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping; sprinkle with the shaved chocolate. Cover and freeze for several hours or overnight. Top with candy. Remove cake from freezer 5-10 minutes before serving. Remove sides of pan; cut with a sharp knife and serve immediately.