Ingredients
Scale
- 3 cups Fruity Pebbles cereal
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- Optional: extra Fruity Pebbles for topping
Instructions
- Lightly crush the Fruity Pebbles cereal in a large bowl.
- Add melted butter and granulated sugar to the cereal and stir until coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish.
- Chill the crust in the refrigerator for 15 minutes.
- Beat softened cream cheese until smooth in a large bowl.
- Add powdered sugar and vanilla extract to the cream cheese and mix well.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the filling over the chilled crust and smooth the top evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Before serving, sprinkle additional Fruity Pebbles on top.
Notes
Use softened cream cheese for a lump-free filling.
Be careful not to overmix when folding whipped cream to keep the filling light and airy.
Press the crust firmly to avoid crumbling when serving.
Customize the topping with fresh fruit or a drizzle of honey if desired.
- Prep Time: 20
- Cook Time: None