FRUITY PEBBLES ICE CREAM SANDWICHES
3 tablespoons butter
1 package (10 oz., about 40) JET-PUFFED Marshmallows
OR
4 cups JET-PUFFED Miniature Marshmallows
6 cups Fruity Pebbles Cereal (or cereal of your choice)
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using oiled spatula or wax paper evenly press mixture into 2 13 x 9 x 1/2 inch cookie sheet put in freezer for about 10 minutes. Cut into The shape you want your sandwich to be
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 1 minute Stir until smooth. Microwave cooking times may vary so you may need to cook longer than 1 minute.
Note
– For best results, use fresh marshmallows.
– 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
– Diet, reduced calorie or tub margarine is not recommended.
Fill with your favorite ice cream wrap in plastic wrap and freeze!!
YOUR INSTRUCTORS
Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Home Economics from the College of Saint Elizabeth in Morristown, NJ, where she learned about the science of food preparation and nutrition and is a Certified Professional Food Manager.