by JESSIE SHEEHAN
The combination of the chewy-crispy crust, three layers of creamy ice cream, and a generous topping of barely sweetened, billowy whipped cream is literally that of which my sweetest dreams are made. Here’s how to make this fun summer treat.
Make a rice krispies crust by combining light brown sugar, light corn syrup, unsalted butter, and puffed rice cereal. Transfer the mixture to a pie pan and press firmly. Freeze for 15 minutes.
Spread softened chocolate ice cream on top of the crust in an even layer. Freeze until hardened. Repeat with vanilla and strawberry ice cream. Freeze for at least 3 hours or overnight.
Top the pie with whipped cream. Let sit it for 10 minutes.
Serve with a drizzle of chocolate syrup and a maraschino cherry, if desired.