I don't know about you but I have a stack of magazines that I have saved because they have a recipe, or sometimes a couple of recipes in them that I want to try. But the problem is if I don't try to recipe when I first see it in the magazine I forget about it. I am going to be going through the stack of magazines and putting those recipes on the computer so I'll be sharing them here with you on my blog. Hopefully there will be one or more that you'll like as well. I'll share one with you tonight.
Chocolate Peanut Butter Ice Cream Cake
4 cups rice cereal (such as Rice Krispies)
6 oz. semi-sweet chocolate, chipped
3/4 cup cream peanut butter (not natural)
3 pints chocolate chip or other ice cream
1. Place the cereal in a large bowl
2. In a small sauce pan, combine the chocolate and peanut butter. Cook over low heat, stirring until the chocolate melts, and the mixture is smooth, about 2 minutes.
3. Add the chocolate-peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9 inch spring form pan. Freeze until set, about 10 minutes.
4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.