Peppermint Ice Cream Cake (Oamc) |
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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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One more from the recipe file. I'm not sure where this one came from.Cooking time is the freezing time. Ingredients:
4 cups crisp rice cereal |
1 (7 ounce) milk chocolate candy bars |
1/2 cup butter or 1/2 cup margarine |
1/2 gallon peppermint ice cream, softened |
2 cups whipped topping (ie. cool whip) |
peppermint candy canes or crushed pappermint decorative candies |
Directions:
1. Place cereal in a large bowl. Grate or shave 2 taable spoons of chocolate from candy bar; set aside.
2. In a heavy saucepan, melt butter and remaining chocolate. Pour over ceaeral and stir to coat.
3. Press into bottom of a greased 10-inch springform pan. Freeze for 30 minutes.
4. Spoon ice cream over crust. Freeze 15 minutes.
5. Spread with whipped topping; sprinkle with reserved chocolate. Cover and freeze for several hours or overnight.
6. Top with candy canes or crushes pappermints.
7. Remove cake from freezer 5-10 minutes before serving.
8. Remove sides of pan; cut with a sharp knife and serve immediately.
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