12 oz semisweet chocolate chips
6 T. butter
4 c. crisp rice cereal
1/2 gallon peppermint ice cream, softened
Melt the chocolate and butter together. Stir into the cereal. Press into 2 small buttered pie pans. Fill pans with softened ice cream. Freeze before serving. (Cut the crust BEFORE pies are completely frozen, because it’s nearly impossible to cut after.)
Recipe Notes: This was one of Grandma Vi’s favorites and her traditional birthday treat.
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