INGREDIENTS

3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
--or--
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
--or--
6 cups Kellogg's® Cocoa Krispies® cereal
Pudding, ice cream or frozen yogurt
Ice cream topping, whipped topping and/or chopped nuts

DIRECTIONS

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. Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans.

4. Before serving fill with pudding, ice cream or frozen yogurt. Top with ice cream topping, whipped topping or nuts, if desired. Serve immediately.

MICROWAVE DIRECTIONS

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 thru 4 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container. To freeze cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.

NUTRITIONAL PANEL