I grew up eating this dessert. My mom made it on all occasions, and sometimes Just Because. It involves a chocolate Rice Krispie crust (which I always tried to steal pieces of as a kid), and two kinds of ice cream. For Christmas I used Peppermint and Mint Chocolate Chip, but another great combination is Cookies and Cream with Mint Chocolate Chip, or Cookie Dough with Chocolate Fudge, or something peanut buttery with something chocolatey.
You get the idea.
Melt a package of chocolate chips in a double boiler with about 6 tablespoons of butter. Stir in four cups Rice Krispie cereal.
Press into a 9×11 baking pan and chill until hardened. Set first half gallon of ice cream out to soften.
When ice cream is soft enough to handle, press into pan over Rice Krispie crust. Freeze until hardened while you soften second half gallon of ice cream.
Press the second layer of ice cream into the pan, and refreeze.
Isn’t it beautiful?!