Peppermint Bark Ice Cream Pie

4 c. crisped rice cereal
1 – 7-ounce milk chocolate bar
½ c. butter
½ gallon Blue Bell Peppermint Bark Ice Cream, slightly softened
2 c. frozen whipped topping, thawed
Peppermint candy canes and/or crushed peppermint candies

Place cereal in large bowl.  Grate or shave 2 tablespoons chocolate from candy bar and set aside.  Melt butter and remaining chocolate in microwave safe bowl.  Pour over cereal and stir to coat.  Press into the bottom of a greased 10-inch spring form pan.  Freeze 30 minutes.  Spoon ice cream over crust.  Freeze for 15 minutes.  Spread with whipped topping.  Sprinkle with the shaved chocolate.  Cover and freeze for 4 to 24 hours.  Remove cake from freezer ten minutes before serving.  Sprinkle with peppermint candy.  Remove sides of pan.  Cut pie into wedges with a sharp knife and serve immediately. Makes 8 – 10 servings.

Note:  To save time, omit the first three ingredients and use a purchased chocolate cookie crust.  Make the dessert in the prepared crust instead of in the spring form pan.  Use the amount of ice cream needed to fill the crust.