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: 8 hrs 15 mins
• Serves: 8-10

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.