To make the Fruity Pebble Crunch Ice Cream Cake, start by placing half a gallon of vanilla ice cream in the fridge to soften. We want it soft, so it's stirrable but NOT melted.

Put the cereal into a large bowl. Melt the white chocolate chips and shortening in the microwave, or you can use a double boiler for the same results. Pour the melted chocolate over the cereal and stir together until the cereal's evenly coated.

Pour the coated cereal out onto a piece of parchment paper, gently spreading it out so its not a giant pile, but not necessarily an even layer either. Let the coated cereal sit, about 20-30 minutes, to allow the chocolate to harden and then break the cereal up into bite-sized chunks.

In the same large bowl, add the half a gallon of softened vanilla ice cream and quickly fold in the 2 cups of the crunchy cereal pieces. Again, quickly spread the ice cream mixture out into a 9-inch spring form pan to avoid melting. If it melts it's like pouring a liquid into the pan, which a spring form pan cannot hold, and it will all run right out.

Top with the remaining crunchy cereal bits and gently press it down a bit into the ice cream.

Cover the spring form 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 spring form pan to release the cake and then remove slowly release the spring and loft the outer pan away.

Dip a butter knife in very hot water, quickly dry it off and use the hot knife to cut slices of the ice cream cake. Re-dip and dry the knife for each cut you make. The cake will begin to melt so work quickly and immediately return any uneaten portion to the freezer.