“One more from the recipe file. I'm not sure where this one came from.Cooking time is the freezing time.”
8hrs 15mins

Ingredients Nutrition

  • 4 cups crisp rice cereal
  • 1 (7 ounce) milk chocolate candy bars
  • 12 cup butter or 12 cup margarine
  • 12 gallon peppermint ice cream, softened
  • 2 cups whipped topping (ie. Cool Whip)
  • peppermint candy canes or crushed pappermint decorative candies


  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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