To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften.

Put Fruity Pebbles into a large bowl. Melt white chocolate chips and shortening in the microwave. Pour the melted chocolate over the cereal and stir until evenly coated.

Pour the coated cereal onto a piece of parchment paper. Allow the white chocolate coating to harden and then break the cereal into bite sized pieces.

In a large bowl, quickly mix half a gallon of softened vanilla ice cream with 2 cups of the crunchy cereal pieces. Spread into a 9-inch springform pan before the ice cream melts.

Top with the remaining crunchy cereal and press it into the ice cream.

Cover the springform pan and place the ice cream cake in the freezer for 4-6 hours or overnight to harden. When ready to serve, remove from the freezer and slide a knife around the edges of the springform pan and then remove the sides.

Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake cake. Re-dip and dry the knife for each cut you make.