Cornflake Christmas Wreath

Course Dessert

Cuisine American

Keyword cornflake-wreaths

Prep Time 10

Cook Time 10

Cooling time 2

Total Time 2 40

Servings wreath

Calories 1117kcal

Spray a bundt pan with cooking spray. Set aside.
On the stovetop over medium-low heat, melt butter in a large pot.
Add marshmallows. Cook over medium-low, stirring constantly to prevent sticking, until melted. Turn off heat, add green food coloring, mix until fully blended. Adjust color adding more food coloring until desired color is reached.
Remove from heat, add vanilla, and stir. Add cornflakes. Stir using a large non stick silicone spatula or large spoon sprayed with cooking spray, until cornflakes are completely coated.
Drop by spoonfuls into bundt pan. Spray hands with cooking spray and press firmly and evenly into pan. Set aside to cool for 1 hour, or just until set.
Turn out onto cake stand or platter. Use cookie icing to glue decorations to wreaths. Decorate as desired. Let dry completely.
Use a knife to cut or pull apart to serve.
Store on wax paper in an airtight container at room temperature for up to one week.

To form into individual mini wreaths:

Line 2 large baking pans with wax paper.
Follow recipe for preparation.
To form individual wreaths: Using wet hands, or spray hands with cooking spray, work quickly to form warm mixture into 2 inch balls, then flatten and make a whole in the center. Place on wax paper lined sheets. Repeat until all wreaths are formed.
Use cookie icing to glue decorations to wreaths. Decorate wreaths as desired.
Allow to sit until completely dry, about 2 hours.
Store separated by wax paper in an airtight container at room temperature for up to one week. (Yield: 18)