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 in 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 12-16 servings.