Peppermint Ice Cream Cake (Oamc)
"One more from the recipe file. I'm not sure where this one came from.Cooking time is the freezing time."
- Ready In:
- 8hrs 15mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 946.36 ml crisp rice cereal
- 198.44 g milk chocolate candy bars
- 118.29 ml butter or 118.29 ml margarine
- 1892.5 ml peppermint ice cream, softened
- 473.18 ml whipped topping (ie. Cool Whip)
- peppermint candy canes or crushed pappermint decorative candies
directions
- Place cereal in a large bowl. Grate or shave 2 taable spoons of chocolate from candy bar; set aside.
- In a heavy saucepan, melt butter and remaining chocolate. Pour over ceaeral and stir to coat.
- Press into bottom of a greased 10-inch springform pan. Freeze for 30 minutes.
- Spoon ice cream over crust. Freeze 15 minutes.
- Spread with whipped topping; sprinkle with reserved chocolate. Cover and freeze for several hours or overnight.
- Top with candy canes or crushes pappermints.
- Remove cake from freezer 5-10 minutes before serving.
- Remove sides of pan; cut with a sharp knife and serve immediately.
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RECIPE SUBMITTED BY
Kzim4
Mesa, AZ
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy.
I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
