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Place the cereal in a large bowl. In a small
saucepan, combine the chocolate and peanut butter.
Cook over low heat, stirring, until the chocolate
melts and the mixture is smooth, about 2 minutes.
Add the choc/pb mixture to the cereal and mix to
coat. Spread the cereal mixture onto the bottom
and 1 1/2 in. up the sides of a 9 inch springform
pan. Freeze until set, about 10 minutes. Let the
ice cream soften at room temperature just until
spreadable, about 10 minutes. Spread ice cream
evenly into the chilled crust and freeze until
firm, at least 4 hours and up to 2 days.
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