Originally posted to TKL Chat by Susan,IL

Ice Cream Crunch Cake
Prep: 15 min, Cook: 10 min, plus freezing time.

3/4 lb. chocolate chips
2/3 cup smooth peanut butter
6 cups crispy rice cereal
1 gallon vanilla ice cream, softened
2 cups whipped cream
4 cups strawberries, hulled and halved

Combine chocolate chips and peanut butter in a heavy
saucepan over medium heat. Simmer 5-10 minutes,
stirring frequently, until melted and smooth. Place
cereal in a large bowl and cover with melted chocolate
mixture. Toss gently to combine. Spread onto a cookie
sheet to cool. Once firm, break up into small pieces.
Reserve 1 cup of this mixture for topping. Fold
remaining cereal mixture into softened ice cream.
Transfer to a 10 inch springform pan. Sprinkle reserved
cereal mixture over top and freeze cake until hard.
Remove cake from springform pan and garnish with
whipped cream and strawberries.

This recipe serves 16 people. Because this recipe is
for a particular size pan, it adjusts the number of
servings only in multiples of 16.