:: Peppermint Ice Cream Cake ::

 

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


Place cereal in a large bowl. Grate or shave 2 tablespoons of chocolate from candy bar; set aside.
In a heavy saucepan, melt butter and remaining chocolate. Pour over cereal and stir to coat. Press into the bottom of a greased 10-in. springfoam 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 sharp knife and serve immediately.
Yield: 8-10 servings


:: Back to Rebekah's Bakery ::

:: Back Home ::