1 (12 oz.) pkg. chocolate chips
2/3 c. smooth peanut butter
6 c. crispy rice cereal
1 gallon vanilla ice cream

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 all but 1 cup of cereal mixture and spread in 10 inch springform pan. Use remaining 1 cup cereal mixture to make decorative topping, then freeze. Garnish with whipped cream and strawberries if desired. Makes 12 to 16 servings. May also use 9 x 13 cake pan and cut in squares.