Friday, September 19, 2008

Ice Cream Crunch Cake

Serves 12-16

1 (12 oz.) package Chocolate Chips
2/3 cup smooth Peanut Butter
6 cups Crispy Rice Cereal
1 gallon Vanilla Ice Cream
Freshly Whipped Creme for garnish (optional)
Fresh Strawberries for garnish (optional)

In a large saucepan over medium heat, melt the
chocolate chips and peanut butter until creamy
and smooth.

In a large mixing bowl, pour the melted mixture
over the cereal and combine. Spread the
chocolate cereal on a cookie sheet and cool.
When firm, break up the cereal mixture into
small pieces.

Soften the ice cream and fold in all but 1 cup of
the cereal mixture. Spread the soft ice cream into
a 10-inch springform pan.

Use remaining cereal mixture to make decorative
topping, then freeze until hard. Garnish with
whipped cream and strawberries, if desired.
Release the side of the springform pan, slice,
and serve.

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