Crust: In food processor, crush 2 1/2cups cereal into crumbs.
In small bowl, combine crumbs with 1/4cup melted butter to moisten. Press into 8-inch square cake pan.Bake for 10 to 12 minutes or until set. Let cool.
Ice Cream Layer: With mixer, blend 2 cupsice cream and 2/3 cup milk for about 30 seconds. Add 1 packagepudding mix; beat for 2 to 3 minutes or until smooth and thick.Stir in 3 chopped candy bars; pour into prepared crust. Freezefor 4 to 5 hours or until firm, or overnight.
Chocolate Topping: Place 1/2 cup chocolatechips and 1 tablespoon butter in bowl. In 1-cup microwaveableglass measure or bowl, microwave milk at high for 30 to 60 secondsor until just boiling. Gradually stir into chocolate chips, stirringuntil melted and smooth. Chill for 30 minutes or until cooledto room temperature. Pour evenly over ice cream layer. Sprinklewith cereal, pressing gently into chocolate topping. Freeze for30 minutes or until topping is set. (Frozen cake may need tostand at room temperature for 5 minutes to soften before serving.)
Makes 9 servings.
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