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Ice Cream Crunch Cake

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"My sister-in-law found this recipe in her grandmother's things one day and asked me to make it and we loved it so I decided to put it on here."
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2 h servings 330 cals
Original recipe yields 16 servings (1 10-inch cake)


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  1. Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer, stirring frequently, until melted and smooth, 5 to 10 minutes.
  2. Place rice cereal in a large bowl. Pour melted chocolate mixture on top; toss gently to combine. Spread on a baking sheet and cool until firm, about 30 minutes. Break cereal mixture into small pieces. Measure out 1 cup into a bowl; reserve for topping.
  3. Fold remaining rice mixture into the softened ice cream. Spread ice cream into a 10-inch springform pan. Sprinkle reserved rice mixture on top.
  4. Freeze ice cream until firm, about 1 hour. Spoon whipped cream on top; garnish with strawberries.

Nutrition Facts

Per Serving: 330 calories; 20.8 g fat; 35.3 g carbohydrates; 6.4 g protein; 35 mg cholesterol; 119 mg sodium. Full nutrition

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