Peppermint Ice Cream Cake

Directions

1. 1
   Place cereal in large bowl.
2. 2
   Grate or shave 2 Tbsp. of chocolate from candy bar; set aside.
3. 3
   In a heavy sauce pan melt butter and remaining chocolate.
4. 4
   Pour over cereal and stir to coat.
5. 5
   Press into the bottom of a greased 10 inch spring form pan. Freeze for 30 minutes.
6. 6
   Spoon ice cream over crust.
7. 7
   Freeze for 15 minutes.
8. 8
   Spread with whipped topping; sprinkle with shaved chocolate.
9. 9
   Cover and freeze for several hours or overnight.
10. 10
    Top with candy.
11. 11
    Remove cake from freezer 5 to 10 minutes before serving.
12. 12
    Remove sides of pan; cut with a sharp knife and serve immediately.
13. 13
    Yields 8 or 10 servings.