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From "River Road Recipes... The Textbook of Louisiana Cuisine," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 1 6-ounce package, semi-sweet chocolate bits
  • 3 tablespoons butter
  • 2 cups crisp rice cereal
  • 1/2 gallon vanilla ice cream, slightly softened
  • Fresh or frozen sliced strawberries
TO PREPARE:

In top of double boiler, melt chocolate and butter over hot
water.  Blend and add rice cereal.  Press into unbuttered 9-inch
pie plate.  Chill until firm.  Spoon in vanilla ice cream until
filled.  Top with strawberries and freeze until firm.  Let stand
at room temperature 10 to 15 minutes before serving.

SERVES: 8

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