Yield: 10 Servings
|30||Regular sized marshmallows|
|4 cups||Crisp rice cereal|
|8 ounces||Milk or white chocolate -|
In a large saucepan melt butter with vanilla and marshmallows over low heat. Stir in cereal. Spread in greased, 8-inch round springform pan. In medium bowl placed over saucepan of simmering water, melt chocolate just until smooth. Dip cookie bottoms into melted chocolate mixture; stack cookies on cake in layers to form a pyramid shape. Drizzle any extra chocolate down sides. Refrigerate cake at least one hour. To serve, pull cookies off cake and slice cake. Makes 8 to 10 servings. Source: The Toronto Star Newspaper. Oct. 96 Typed in MMformat by Cindy Hartlin.