Peppermint Ice Cream Dessert

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.