• Spray a large springform pan with baking spray with flour or grease with butter.
• In a large saucepan, melt butter over low heat.
• Stir in the marshmallows and let them melt completely, stirring frequently to avoid sticking or burning. Once melted, remove the pan from the heat.
• Add the Rice Krispies to the pan and mix gently but thoroughly using a spatula coated with butter or cooking spray.
• Drop the mixture into the prepared pan. Using greased hands or a greased spatula, press down the mixture into the pan.
• Cool and let set for at least 20 minutes before cutting.
• Remove the round disk and place on a cutting board. Cut into 8 equal slices.

Butter Cream Frosting

• Using a hand mixer, cream the butter until smooth and fluffy.
• Gradually beat in powdered sugar and vanilla extract until fully incorporated.
• Add milk, one tablespoon at a time, until the desired consistency is reached.
• Set aside a small amount of white frosting and place in a small bowl.
• Split the remaining frosting in half and place in two separate bowls.
• Add green food coloring to one bowl and mix well. Add more green food coloring until the desired color is reached.
• Add red food coloring to the other bowl and mix well. Add more red food coloring until the desired color is reached.
• Place frosting into icing bags fitted with a large star tip and pipe frosting onto slices.
• Top with sprinkles if desired.
• Serve and enjoy!
• Store leftovers in an airtight container for up to 3 days. Refrigerate in an airtight container for up to 5 days.