fruity pebble crunch ice cream cake

How To Make fruity pebble crunch ice cream cake

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  1

  To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften
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  2

  Put Fruity Pebbles into a large bowl. Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.
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  3

  Pour the coated cereal onto a piece of parchment paper. Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.
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  4

  In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces. Spread into a 9-inch springform pan before the ice cream melts.
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  5

  Top with the remaining crunchy cereal and press it into the ice cream.
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  6

  Cover the springform pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and slide a knife around the edges of the springform pan and then remove the sides.
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  7

  Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake cake. Re-dip and dry the knife for each cut you make.
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