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Peppermint Ice Cream Cake

Country.Chef's picture
Ingredients
  Crisp rice cereal 4 Cup (64 tbs)
  Milk chocolate candy bar 1
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Peppermint stick ice cream 1⁄2 Gallon, softened
  Whipped topping 2 Cup (32 tbs)
  Peppermint candy canes/Crushed peppermint candies 1⁄2 Cup (8 tbs)
Directions

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.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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Freezed

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