2 (4 ounce) bars German sweet chocolate 3 tablespoons butter, melted 2 cups crisp rice cereal 2 tablespoons butter 1 pint vanilla ice cream 1 pint mint chocolate chip ice cream 1 pint strawberry ice cream Directions 1 Lightly grease a 9-inch pie pan. Set aside. 2 Coarsely chop chocolate. Set aside 1/4 of it. 3 To Make Crust: Place remaining 3/4 of chocolate in a small saucepan with 3 tablespoons butter or margarine. Melt over low heat, stirring frequently, until smooth. 4 Place crisp rice cereal in a medium mixing bowl. Pour chocolate mixture over cereal, and stir gently to coat. Using the back of a spoon, press mixture onto bottom and sides of greased pie pan. Place crust in freezer just until firm, about 5 to 10 minutes. 5 To Make Chocolate Topping: Place remaining 1/4 of chopped chocolate and 2 tablespoons of butter or margarine in a small saucepan. Melt over low heat, stirring frequently, until smooth. Cool slightly. 6 Remove crust from freezer and arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in it. Drizzle chocolate mixture over top and serve immediately.
