Ice Cream Cake

Makes 12 to 16 servings

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1 package (12 ounces) chocolate chips

⅔ cup smooth peanut butter

6 cups crispy rice cereal

2 half-gallons vanilla ice cream

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In large pan melt choc chips & peanut butter. Add cereal. Cool. Reserve 1 cup for topping. Soften ice cream. Fold in remaining cereal mixture. Place in 10 inch spring form pan. Sprinkle with reserved topping. Freeze.

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To Serve:

Remove sides of spring form pan. Cut into serving slices.

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