Peppermint Ice Cream Cake
Peppermint Ice Cream Cake is an moderately easy dinner. Made with 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) and 2 c. whipped topping, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
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.
π· Perfect Pairings
Complete your meal with these
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