Lemon-Ginger Rice Crispy Squares
8 cups Rice Krispies cereal
1 - 14 ounce bag STAUFFER'S GINGER SNAPS, coarsely crushed
2 cups sweetened flaked coconut
2 sticks unsalted butter, room temperature
3 - 10 ounce bags mini marshmallows
1/4 cup instant lemon pudding and pie mix
Grease a 9x13 baking pan with nonstick cooking spray.
Stir together rice krispies cereal, crushed STAUFFER'S GINGER SNAPS and coconut in a large bowl. Set aside.
Melt butter in a large non-stick saucepan over medium heat. Add marshmallows and stir constantly until completely melted and smooth.Stir in the lemon pudding and pie mix.
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.