This was another cheery rainbow-y thing I made for my going away brunch. I’d never had Fruity Pebbles before, and they did not disappoint! This would be a good white chocolate fudge without the cereal, but is more fun with it.

Ingredients:

• 12 ounce white chocolate chips
• 8 ounces cream cheese, room temperature
• 4 cups powdered sugar
• 1 1/2 teaspoon vanilla
• 2 cups Fruity Pebbles, divided

Line an 8X8″ pan with foil and spray lightly with cooking spray. I thought thinner might be better, since not everyone’s so into giant mouthfuls of sugar, so went with a 9X13″ pan to spread it out more.

Beat together the cream cheese, powdered sugar, and vanilla until smooth with a stand mixer.

Melt the chocolate in a double boiler or just a regular pot over low heat, then beat into the cream cheese mixture until smooth.

With the mixer on low, stir in 1 1/2 cups of the cereal.

Spread into the prepared pan, then top with the remaining cereal, pressing gently to make it stick.

Chill 1 hour before cutting into squares. Our fridge was too full of junk to fit the pan in, but a few hours on a cold granite counter top did the trick.

This is best day of, as the cereal gets a bit soggy after the first day, but will keep for a while.

Fruity Pebbles Fudge

From Cookies and Cups.

• 12 ounce white chocolate chips
• 8 ounces cream cheese, room temperature
• 4 cups powdered sugar
• 1 1/2 teaspoon vanilla
• 2 cups Fruity Pebbles, divided

Line an 8X8″ or 9X13″ pan with foil and spray lightly with cooking spray.

Beat together the cream cheese, powdered sugar, and vanilla until smooth with a stand mixer.

Melt the chocolate in a double boiler or just a regular pot over low heat, then beat into the cream cheese mixture until smooth. With the mixer on low, stir in 1 1/2 cups of the cereal.

Spread into the prepared pan, then top with the remaining cereal, pressing gently to make it stick. Chill 1 hour before cutting into squares.