1 bag Mini Marshmallows
1/4 cup Butter
1 pkg (8-oz) Cream Cheese
1/2 cup Sugar
1 tub Cool Whip
1 teaspoon Vanilla Extract
1 jar (7-oz) Marshmallow Fluff
Decoration:
1 Rice Krispies Treat
1/2 cup Whipping Cream
This is an easy to make (no bake) but very sweet cheesecake. Have some cooking spray on hand while you make this you will need it to spray your hands as you press the Rice Krispies mixture into the spring form pan. Use a pre-made Rice Krispies treat for the decoration. You can sweeten the Whipped Cream with a little clear vanilla and powdered sugar.
Melt the marshmallows and the butter in a pot over a low heat when they are all melted pour over the Rice Krispies in a large bowl, stir until coated. Grease the bottom and sides of a 9-inch spring form pan. Press the Rice Krispies mixture into the pan and up the sides, flatten but don’t crush it so it forms the shape you will fill. Use a flat bottomed glass or spice jar. Set aside and make the Filling by whisking the softened Cream Cheese, Sugar & Vanilla together until smooth, fold in the Cool Whip then spoon it into the Rice Krispies shell. Refrigerate for at least 4 hours until chilled. Whip the Cream for decoration and pipe around the edge cut up the Rice Krispies treat and arrange on top.