Two 4 ounce bars German sweet cooking chocolate
3 tablespoons butter or margarine
2 cups crisp rice cereal
2 tablespoons butter or margarine
1 pint vanilla ice cream
1 pint mint chocolate chip ice cream
1 pint strawberry ice cream

Preparation Instructions:

Set aside 2 ounces (1/2 bar) of the chocolate. To prepare the chocolate crust, melt together the remaining chocolate and the 3 tablespoons butter or margarine. In a medium mixing bowl combine th crisp rice cereal and the melted chocolate mixture; gently stir to coat. Using the back of a spoon, press the chocolate cereal mixture onto the bottom and up the sides of a 9 inch pie plate. Place the chocolate crust in the freezer for 5 to 10 minutes or just till the chocolate in the crust is firm.

Meanwhile, melt together the reserved 2 ounces chocolate and the 2 tablespoons butter or margarine; cool slightly. Arrange scoops of vanilla, mint chocolate chip, and strawberry ice cream in the chocolate crust. Pour the melted chocolate mixture over th ice cream scoops. Serve immediately. Makes 8 servings.