Perfect for summer! Try now!
1 pack butterscotch chips
3/4 cup peanut butter
6 cups cocoa crispy rice cereal
1/2 gallon chocolate chip ice cream, (softened)
In large saucepan over medium heat, melt chips and peanut butter, stirring constantly. Stir in cereal; cool slightly. Reserve 1 cup for topping; set aside. Place ice cream in very large bowl; fold in remaining cereal mixture. Spoon into ungreased 10-inch spring foam pan or 13x9 inch pan. Top with reserved cereal mixture. Freeze for 6 hourse or until firm. Remove sides of pan. Cut into wedges or squares.
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