Just Desserts: Double Chocolate Ice Cream Mud Pie

1/2 cup + 4 tablespoons chocolate syrup
1/3 cup dark or semi-sweet chocolate chips
2 cups crispy rice cereal (unsweetened)
4 cups (1 qt.) rocky-road ice cream, softened & divided
4 cups (1 qt.) chocolate ice cream, softened & divided

Butter a 9" glass pie plate.

In a small sauce pan, add 1/2 cup chocolate syrup. Add chocolate chips and melt over low heat, stirring until smooth. Remove from heat and reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining chocolate mixture, stirring until well coated. Allow cool slightly.

Press cereal mixture, using back of spoon, evenly on bottom and up sides of prepared pie plate to form crust. Freeze for about 15 to 20 minutes or until crust is firm. Spread half of rocky road ice cream into crust. With a spoon, add the reserved 1/4 cup chocolate syrup mixture over ice cream layer. Spread half of chocolate ice cream over sauce.

Using a small ice cream scoop, top the pie with with alternating scoops of vanilla and chocolate ice cream starting with a circle around the edges then from the center outward. Cover with plastic wrap & return to freezer until serving time. Drizzle with additional syrup just before serving.

Serving tip: use a warm knife to cut the pie; clean in hot water between slices.

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