SERVES 12 | ACTIVE TIME 30 Min | TOTAL TIME 8 Hours 30 Min
4 cups Lucky Charms Cereal (marshmallow and cereal mixture)
8 tablespoons unsalted butter, melted
2 cups heavy cream
1/2 cup powdered sugar
8 ounces cream cheese, softened
1 1/2 cups marshmallow fluff
2 1/2 cups Lucky Charms marshmallows, divided
Add 4 cups Lucky Charms cereal to the bowl of a food processor. Pulse until the mixture is fine crumbs. Slowly pour melted butter in through the feed tube. Pulse until combined and crumbs are completely moistened.
Pour the crumbs into a 9” pie plate and press mixture onto the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.
Whip heavy cream and powdered sugar with an electric mixer, in a tall bowl. Whip until stiff peaks form. (In other words when you turn off the mixer and lift the beaters out of the cream, the cream stand up on the end of the beater). Place the whipped cream in the refrigerator while you prepare the remaining ingredients.
Combine the cream cheese and marshmallow fluff in a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 minutes. Fold in 1/2 of the whipped cream and 1/2 cup Lucky Charms marshmallows until completely incorporated. Pour into the chilled pie crust. Smooth the filling into an even layer with a spatula. Pour the remaining whipped cream over top or you can pipe it into a decorative look. Sprinkle the 2 cups of remaining marshmallows around the edge of the pie.Freeze for 8 hours or overnight. Transfer to the refrigerator or allow to set at room temperature for 30 minutes before serving. Refrigerate overnight.
Serve and enjoy!
Recipe developed by Donna Elick - The Slow Roasted Italian
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