Got a box of Lucky Charms? You can make this magically delicious rainbow cake without an oven. The cereal's marshmallows act as the cake's crunchy topping, while the cereal bits make up the crust. The beautiful rainbow layered middle is a mix of marshmallows and cream cheese. You won't need to switch on the heat for this baby, which is great for those of you who are melting along with me in sunny California!
Step 1: Gather Your Materials
For this cake, you will need:
- 1 box of Lucky Charms
- 4 Tbsp butter
- 2 tsp vanilla
- 1 cup milk
- 7 cups mini marshmallows (or regular ones torn up)
- 16 ounces softened cream cheese
- 1 cup half and half
- food colouring
- hand mixer
- 9" springform pan
Step 2: Sort It Out
Separate marshmallows and cereal bits in 2 bowls.
Step 3: Grind Away
Add cereal to a food processor and pulse into a fine dust.
Step 4: Butter It Up
Melt the butter and add it to the cereal dust. Mix well with a spatula until it becomes crumbly.
Step 5: Make the Crust
Pat it down into the bottom of a 9 inch springform pan. Refrigerate while you continue making the marshmallow cream cheese middle.
Step 6: Melt the Marshmallows
Pour milk into a large pot over medium heat, then add marshmallows. Stir continuously until mixture is smoothed and there are no marshmallow lumps.
Step 7: Just Beat It
Beat cream cheese with hand mixer until smooth and fluffy. Beat in half and half. Fold in marshmallow mixture until well combined. Stir in vanilla.
Step 8: Make the Rainbow
Evenly separate mixture into 4 bowls. Add a drop or 2 of food colouring to each bowl so you have pink, yellow, green and blue. Continue by adding green on top of it, then yellow, then pink. Place in the freezer for 1 hour and 30 minutes. Remove from springform pan, and sprinkle with Lucky Charms marshmallows.
Step 9: Eat! Eat! Eat!
Allow to thaw a few minutes, slice, and enjoy the taste and beautiful rainbow layers!
Runner Up in the
Colors of the Rainbow Contest