1 (10-oz.) bag marshmallows
1/2 c. (1 stick) butter
5 c. Fruity Pebbles
Cheesecake filling:
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. whipped topping
1/2 c. Fruity Pebbles, plus more for garnish
For the crust: In a large saucepan over medium heat, melt marshmallows and butter, stirring to combine. Remove from heat and stir in Fruity Pebbles. Grease any sized springform pan with cooking spray, press mixture into pan and up the sides forming a crust. Then, let cool. Cheesecake filling: In a large bowl, using a hand mixer, beat together cream cheese and sugar until light and fluffy, then add vanilla and salt. Stir in Cool Whip until no lumps remain, then fold in Fruity Pebbles. Spoon filling into your Fruity Pebble crust and let settle in fridge for at least 5 hours. Remove cheesecake from pan and garnish with more Fruity Pebbles