12 cups of Rice Krispies
1/2 cup of Earth Balance Soy Free Spread
2 packages of Watkins Vegetable Food Coloring
On medium, heat up marshmallow creme and butter until a liquid consistency! Add in food coloring a few drops at a time to reach desired colors. For orange, I mixed the yellow and red together!
Add Rice Krispies to a large bowl and pour on the marshmallow mixture. Mix with a large spatula until nice and coated!
Line bundt pan with two sheets of Saran Wrap laid in like a cross. Punch a hole in the center hole of the bundt pan for a more snug fit. Using a large spatula, scoop Rice Krispie mixture into the pan and press firmly into the grooves of the pan until the top is flat!
Flip Rice Krispie “cake” onto a serving plate!
Fill hole with a small vase of green flowers! Voila! A Pumpkin Rice Krispy Cake that is healthy(er!) !