Directions:

Crust:

In food processor, crush cereal into crumbs. In small bowl, combine crumbs with flour; stir in melted butter to moisten.

Press into 8-inch (2 L) square cake pan. Bake in 425°F (220°C) oven for 10 to 12 minutes or until set. Let cool.

Ice Cream Layep:

With mixer, blend ice cream and milk for about 30 seconds. Add pudding mix; beat for 2 to 3 minutes or until smooth and thick. Stir in chopped candy bars; pour into prepared crust.

Freeze for 4 to 5 hours or until firm, or overnight.

Chocolate Topping:

Place chocolate chips and butter in bowl. In 1-cup (250 mL) microwaveable glass measure or bowl, microwave milk at HIGH for 30 to 60 seconds or until just boiling. Gradually stir into chocolate chips, stirring until melted and smooth.

Chill for 30 minutes or until cooled to room temperature. Pour evenly over ice cream layer. Sprinkle with cereal, pressing gently into chocolate topping.

Freeze for 30 minutes or until topping is set. (Frozen cake may need to stand at room temperature for 5 minutes to soften before serving.)

Serving Size: Makes 9 servings.