- 3 tablespoons butter or margarine
- 1 (10 ounce) package JET-PUFFED Marshmallows
- 6 cups KELLOGG'S® RICE KRISPIES® cereal
- 3 (8 ounce) packages reduced-fat cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/3 cup strong brewed coffee
- 3 tablespoons fat-free milk or strong brewed coffee
- 1 (12 ounce) tub frozen reduced-fat non-dairy whipped topping
- 1/3 cup reduced-fat sour cream
- 1 ounce semi-sweet chocolate, grated
- In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
- Add KELLOGG'S(R) RICE KRISPIES(R) cereal. Stir until well coated.
- Using buttered spatula or wax paper, evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Set aside.
- Meanwhile, in large mixer bowl combine cream cheese, powdered sugar, coffee and milk. Beat on medium speed of electric mixer until creamy. Evenly spread over cereal mixture.
- Fold together whipped topping and sour cream. Spread over cream cheese layer. Sprinkle top with chocolate. Cover and refrigerate for 4 to 24 hours. Cut into 2-inch squares.