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Crust:
1 (6 ounce) package chocolate chips
2 tablespoons margarine
2 cups rice cereal
Place chocolate chips and margarine in large glass bowl and microwave for 2 minutes or until melted. Stir in rice cereal. Line 10-inch pie plate with mixture. Refrigerate until set, about 15 minutes.
Filling:
1/2 gallon peppermint stick ice cream
1 milk chocolate candy bar
Soften ice cream and fill crust. Sprinkle with shavings from chocolate bar. Freeze 3 to 4 hours. Cut and serve.
Yields 8 servings.
More frozen dessert recipes...
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