Mallow-Crunch Tarts

Mallow-Crunch Tarts

Sweetened whipped cream and raspberries fill these incredible tarts.

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PREP TIME (MIN)

30

TOTAL TIME (MIN)

50

SERVINGS

8

Ingredients

  • 2 tablespoonsmargarine or butter
  • 20JET-PUFFED Marshmallows
  • OR
  • 2 cupsJET-PUFFED Miniature Marshmallows
  • 1/4 teaspoonvanilla
  • 2 1/2 cupsKellogg's® Rice Krispies® cereal
  • 1/2 pint(1 cup) whipping cream
  • 2 tablespoonssugar
  • 1 package(10 oz.) frozen raspberries, thawed, well drained
  • orsweetened, fresh raspberries, drained

NUTRITION INFORMATION

Directions

1. Melt margarine in 2-quart saucepan. Add marshmallows and stir over low heat until completely melted. Remove from heat. Stir in vanilla. 2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. 3. Portion mixture into 8 buttered 6 oz. custard cups or 3-inch muffin-pan cups. With buttered spatula form into tart shells. Let stand until firm. Remove from cups. 4. Combine cream and sugar in small mixing bowl. Beat until soft peaks form. Fold in raspberries. Fill tart shells, garnishing with additional raspberries, if desired. Serve immediately. NOTE For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days in airtight container.