Ice Cream Cake with Cereal Crust Recipe
Line a 9-in pie plate with aluminum foil.
Combine chocolate chips and butter in a medium heatproof bowl. Microwave on high until melted, 1 to 2 minutes, stirring until smooth.
Add cereal to melted chocolate mixture and stir until well coated. Remove 1/4 cup of mixture. Spread onto a waxed paper-lined plate and refrigerate.
Press remaining cereal mixture onto bottom and up sides of pie plate. Refrigerate until crust is firm, about 30 minutes.
Carefully lift crust out of pie plate, peel off foil and return crust to pie plate.
Spoon vanilla and chocolate ice creams alternately into crust. Swirl together with a spoon and smooth top.
Crumble reserved chocolate covered cereal and sprinkle over top of pie, gently pressing into ice cream. Cover and freeze until solid, at least 3 hours.
Remove pie from freezer 15 minutes before serving. Cut into wedges.
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Last updated: June 11th, 2021
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