Directions:

1. Place about 1 tablespoon of the candies inside of each Fudge Dipped Ice Cream Cones. Reserve 24 pieces of the candy for garnish. Set aside.

2. Meanwhile, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated. Cool slightly.

3. Divide cereal mixture into twenty-four 1/2-cup portions. Using buttered hands shape each cereal portion into cone with rounded top. Gently press into ice cream cups, rounded side up. Press sprinkles and reserved candy pieces on tops. Cool completely. Best if served the same day.


MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows at high for 3 minutes, stirring after 2 minutes. Stir until smooth. Add cereal and stir until well coated. Cool slightly. Follow step 3 above. Microwave cooking times may vary.


Note: For best results, use fresh marshmallows.

1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.

Diet, reduced calorie or tub margarine is not recommended.

Store no more than two days at room temperature in airtight container.