I was tagged in a photo on Instagram for this and it got me interested in trying it! I have always wanted one of those neat adjustable cake rings. For $12 I got a cool one off of Amazon. It goes from 6″ to 12″. This was super simple to do. Here’s what you need
6 Cups Fruity Pebbles
4 TableSpoons of Butter
1 Bag of mini marshmallows
16 Ounces Cream Cheese
3 Tablespoons Lemon Juice
1/3rd Cup Sugar
2 Cups Heavy Cream
1 TSP Vanilla
Cherry Pie Filling
Start by making your traditional fruity pebble bars. Melt the butter in a large pan on low heat. When the butter is melted, pour in your marshmallows. Stir constantly until all is melted thoroughly. Remove your pan from heat and mix in the fruit pebbles.
Place your cake ring on top of some wax paper on top of a cooking sheet and make sure it is open almost the the way but still with room to get bigger. Dump your fruity pebble mix into the pan and spread it out. I then took a low ball glass and covered the bottom in butter. I made twisting around the whole thing to crush it down.
While i wait for that to set up, I throw my cream cheese into a bowl and let it warm up. I took a Large lemon, cut it in half and juiced it. That was how much i used. Roughly 3 TBSP’s. I dumped that into the cream cheese and i mixed them together on low.
I then added the sugar, cream and Vanilla into the cheese and mixed that until it was all blended.
Before I poured the cream cheese onto the fruity pebbles, I ran around the outside edge with a butter knife to make sure it wasn’t stuck to the pan. Once it was verified that it was free, I dumped the cream cheese mixture onto the top and spread it out.
I threw it outside to chill for a couple hours. Not a big problem in Minnesota in February! Go ahead and bring it in and expand the cake ri
ng to full size and slide it off. Take your cherry topping and spread it evenly over the top.
Slice and enjoy! I think next I’m going to do a Saamoa Grill Scout Cookie Crust Maple & Brown Sugar Cheesecake!