• 2/3 cup semisweet chocolate chips
• 3 teaspoons butter or margarine
• 2 cups crisped rice cereal
• 1 quart mint chocolate chip ice cream
• 3 – 1 ounce squares semisweet chocolate

1. Spray a 9 inch pie pan.
2. In a double boiler, melt the chocolate chips and butter, or melt in microwave stirring frequently.
3. Gently stir in the cereal, 1/2 cup at a time.  Cool 5 minutes.
4. Press the chocolate cereal mixture evenly over the bottom and up the sides of the pie pan.  Refrigerate until completely firm.
5. Remove the ice cream from the freezer and allow to soften 10 minutes at room temperature.
6. Spread the ice cream evenly in the crust.  Freeze until firm, about one hour.
7. Use the warmth of your hands to slightly soften the chocolate.  Using a vegetable peeler, draw the blades across the smooth surface of each chocolate square to shave off short, wide curls.  Refrigerate until ready to use.
8. Scatter the chocolate curls over the ice cream just before serving.

(Serves 8)