Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 1 teaspoon | Vanilla |
| 30 \N | Regular sized marshmallows |
| 4 cups | Crisp rice cereal |
| 8 ounces | Milk or white chocolate - |
| \N \N | Chopped |
| 40 \N | Fortune cookies |
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.