Ice Cream Crunch Cake

1 (12 ounce) package chocolate chips
2/3 cup smooth peanut butter
6 cups Rice Krispies cereal
1 gallon vanilla ice cream
Whipped cream for garnish (optional)
Fresh strawberries for garnish (optional)

In a large saucepan over medium heat, melt the chocolate chips and peanut butter until creamy and smooth.

In a large mixing bowl, pour the melted mixture over the cereal and combine. Spread the chocolate cereal on a cookie sheet and cool. When firm, break up the cereal mixture into small pieces.

Soften the ice cream and fold in all but 1 cup of the cereal mixture. Spread the soft ice cream into a 10-inch springform pan.

Use remaining cereal mixture to make decorative topping, then freeze until hard. Garnish with whipped cream and strawberries, if desired. Release the side of the springform pan, slice and serve.