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

Melt chocolate chips and peanut butter in large pan. Add cereal. Mix well. Spread on cookie sheet to cool. When cool, break up mixture into small pieces.

Soften the ice cream for 20 minutes. Fold in all but 1 cup of crumbs - spoon into 10 inch spring form pan or mold - use 1 cup saved to decorate the top - then freeze. Garnish with whipping cream; slice with a sharp knife. Makes 12-16 servings.