• 3/4 lb. chocolate chips
• 2/3 cup smooth peanut butter
• 1/3 cup crispy rice cereal
• 2 quarts vanilla ice cream, softened
• 2 cups whipped cream
• 4 cups strawberries, hulled and halved

Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer 5-10 minutes, stirring frequently, until melted and smooth. Place cereal in a large bowl and cover with melted chocolate mixture. Toss gently to combine. Spread onto a cookie sheet to cool. Once firm, break up into small pieces. Reserve 1 cup of this mixture for topping. Fold remaining cereal mixture into softened ice cream. Transfer to a 10 inch springform pan. Sprinkle reserved cereal mixture over top and freeze cake until hard. Remove cake from springform pan and garnish with whipped cream and strawberries.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 330, fat 20.9g, 53% calories from fat, cholesterol 35mg, protein 6.4g, carbohydrates 34.9g, fiber 2.8g, sugar 30.7g, sodium 115mg, diet points 8.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 0.0, Lean meat: 0.3, Fat: 3.6, Sugar: 2.2, Very lean meat protein: 0.0

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