Peppermint Ice Cream Cake

1. 1

   Place cereal in large bowl.

2. 2

   Grate or shave 2 Tbsp. of chocolate from candy bar; set aside.

3. 3

   In a heavy sauce pan melt butter and remaining chocolate.

4. 4

   Pour over cereal and stir to coat.

5. 5

   Press into the bottom of a greased 10 inch spring form pan. Freeze for 30 minutes.

6. 6

   Spoon ice cream over crust.

7. 7

   Freeze for 15 minutes.

8. 8

   Spread with whipped topping; sprinkle with shaved chocolate.

9. 9

   Cover and freeze for several hours or overnight.

10. 10

    Top with candy.

11. 11

    Remove cake from freezer 5 to 10 minutes before serving.

12. 12

    Remove sides of pan; cut with a sharp knife and serve immediately.

13. 13

    Yields 8 or 10 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.