Ingredients:
Crisco® Original No-Stick Cooking Spray
6 tablespoons butter or margarine
2 (10 oz.) packages marshmallows
2 cups Jif® Creamy Peanut Butter
10 cups crisp rice cereal
Jelly beans
Red string licorice
Crisco® Original No-Stick Cooking Spray
6 tablespoons butter or margarine
2 (10 oz.) packages marshmallows
2 cups Jif® Creamy Peanut Butter
10 cups crisp rice cereal
Jelly beans
Red string licorice
Directions:
1. SRPAY two 9-inch cake pans with no-stick cooking spray.
2. MELT butter over low heat in large saucepan. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter mixing well. Add cereal and stir until well coated. Divide evenly between prepared pans. Press evenly into pans. Cool.
3. REMOVE from pans. Cut ears and bow tie from one cake by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle. Position two ears at top of whole round cake and place bow tie at bottom.
4.CUT jelly beans in half to use as bunny's eyes and nose. Cut pieces of licorice for mouth and whiskers. Use cut jelly beans and licorice pieces to decorate bow tie.
1. SRPAY two 9-inch cake pans with no-stick cooking spray.
2. MELT butter over low heat in large saucepan. Add marshmallows. Stir until completely melted and remove from heat. Stir in peanut butter mixing well. Add cereal and stir until well coated. Divide evenly between prepared pans. Press evenly into pans. Cool.
3. REMOVE from pans. Cut ears and bow tie from one cake by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow tie-shaped piece in the middle. Position two ears at top of whole round cake and place bow tie at bottom.
4.CUT jelly beans in half to use as bunny's eyes and nose. Cut pieces of licorice for mouth and whiskers. Use cut jelly beans and licorice pieces to decorate bow tie.
Yield: 16 servings
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