ICE CREAM CRUNCH CAKE
1 (12 oz.) pkg. chocolate chips
2/3 c. smooth peanut butter
6 c. crispy rice cereal
1 gallon ice cream, vanilla
Melt chocolate chips and peanut butter together in large pan. Add cereal. Spread on cookie sheet and cool. Break up cereal mixture into small pieces. Soften ice cream, fold in all but 1 cup of cereal mixture and spread in 10" springform pan. Use remaining 1 cup cereal mixture to make decorative topping, then freeze. Garnish with whipped cream and strawberries. Makes 12 to 16 servings.