3 tbsp margarine (we use Fleischmann’s Unsalted)
1 Package of regular, miniature or flavored marshmallows (10 oz. package or 4 cups)
6 Cups of Rice Krispies cereal (we use Kellogg’s Rice Krispies, but you could easily use any flavored cereal)
Melt margarine in saucepan over low heat, add marshmallows and melt. Mix in Rice Krispies, stir until well coated. Press into greased cake pans, cupcake tins or mold of choice. Allow mixture to cool and frost with safe frosting of choice.
Alternatively, press the mixture into cupcake tins and have Rice Krispies cupcakes.
* Kraft’s Jet-Puffed makes strawberry and chocolate marshmallows which can be used to change the flavor of the cake.
**Tip: If you are making multiple layers, make sure to clean the pan between batches or the marshmallow will scorch.
Recipe shared courtesy of Trish Gavankar
Tinkerbell cake created by Trish Gavankar; Spider-Man and SpongeBob cakes by Mechelle McClendon.
