8 cups Rice Crisp cereal (any kind will do)
1 14-ounce bag STAUFFER'S APPLE PIE GINGER SNAPS, coarsely crushed
2 teaspoons ground cinnamon
2 sticks unsalted butter, room temperature
3 10 ounce bags mini marshmallows
1/4 cup instant caramel pudding and pie mix
1. Grease a 9x13 baking pan with nonstick cooking spray.
2. Stir together crispy rice cereal, crushed STAUFFER'S APPLE PIE GINGER SNAPS and cinnamon in a large bowl. Set aside.
3. Melt butter in a large nonstick saucepan over medium heat. Add marshmallows and stir constantly until completely melted and smooth. Stir in the caramel pudding and pie mix.
4. Take off heat and immediately pour into the cereal cookie mixture. Stir well until completely mixed. Transfer the mixture into the prepared pan and press evenly. Cool completely. Cut into squares and serve.
Makes 32 squares.