Spray a 10" pie plate with nonstick spray and set aside.

In a double boiler, melt 8 oz of white chocolate chips. Stir constantly until smooth.

Remove from heat and stir in the Rice Krispies and the 1/3 cup sprinkles.

Press the cereal mixture into the bottom and up the sides of the pie plate.

Freeze crust for 15 minutes. Also remove the ice cream from the freezer to soften during this 15 minute time period.

Scoop the ice cream into the pie crust.

Smooth it out with a spatula, making sure the ice cream comes to the top of the crust.

Freeze for 2 hours.

Place 8 oz of white chocolate chips in a bowl.

When the 2 hour freeze time is up, heat the heavy cream in a pot on the stove until it starts to bubble. Do not let it boil.

Pour the cream over the white chocolate chips.

Let sit for 1 minute.

Stir until smooth.

Once smooth, let it set until it reaches room temperature, about 15 minutes.

Pour the cooled ganache over the ice cream.

Use additional sprinkles to decorate the top of the pie.

Return to freezer for at least 20 minutes.

Remove from freezer 15 minutes before serving so that it can soften.

Cut with a warm knife.