Ingredients
1 (10-oz.) bag marshmallows
1/2 c. (1 stick) butter
5 c. Fruity Pebbles
2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
2 c. whipped topping
1/2 c. Fruity Pebbles, plus more for garnish
Preparation
Step 1Make crust: In a large saucepan over medium heat, melt marshmallows and butter, stirring to combine. Remove from heat and stir in Fruity Pebbles. Step 2Grease a springform pan with cooking spray, then press mixture into pan and up the sides. Let cool. Step 3Meanwhile, make filling: In a large bowl using a hand mixer, beat together cream cheese and sugar until light and fluffy, then add vanilla and salt. Stir in Cool Whip until no lumps remain, then fold in Fruity Pebbles. Step 4Spoon filling into cooled crust and refrigerate until set, at least 4 hours and up to overnight.Step 5Remove cheesecake from pan and garnish with more Fruity Pebbles before slicing and serving.
