Festive Rice Cereal Fruit Cake
6 tablespoons butter or margarine
1 1/2 pkgs regular marshmallows
9 cups crisp rice cereal
1 cup dried cranberries
1 cup assorted diced dried fruit
1 cup pecans chopped
Assorted fresh fruit
1 cup whipping or heavy cream (optional)
Cake serves 12.
Carefully line a Dimensions™ Cascade pan with plastic wrap, allowing wrap to overhang pan edges about 2 inches. Spray plastic wrap with vegetable pan spray.
In Dutch oven or very large saucepan, melt butter over low heat. Add marshmallows; stir until completely melted and smooth. Remove from heat.
Stir in cereal, dried fruit and pecans; mix thoroughly. Firmly press cereal mixture into prepared pan. Cool completely, at least 30 minutes.
Carefully remove from pan by lifting out plastic wrap. Place on serving platter. Arrange fresh fruit in the middle of cake.
If desired, pour cream into Dessert Whipper; use as instructed. Use tulip tip to pipe swirls around fruit or on individual servings.
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