Ingredients
Cooking spray, for pan
1 (10 oz.) bag mini marshmallows
4 tbsp. butter
1/4 tsp. kosher salt
5 c. Marshmallow Fruity PEBBLES™ cereal
2 1/2 c. cookies ’n’ cream ice cream
Preparation
Step 1Grease a baking sheet with cooking spray. In a large pot over medium heat, melt marshmallows, butter, and salt, stirring until completely melted. Remove from heat and stir in Marshmallow Fruity PEBBLES cereal.Step 2Pour onto prepared baking sheet and smooth into a 1/2"-thick layer, pressing down to pack it tightly. Let cool to room temperature.Step 3Using a 3" round cookie cutter, punch out 16 circles. Freeze circles until firm, at least 20 minutes.Step 4Place a heaping 1/4 cup scoop of ice cream in between two of the cereal-marshmallow rounds and press down. Repeat to make remaining sandwiches. Freeze until firm, at least 2 hours, up to overnight.
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