INGREDIENTS:
Fruit 2 cups Fruity Pebbles for the Pebble Crust
1 cup toasted marshmallows
6 tablespoons unsalted butter
The filling for the cheesecake is:
2 8oz softened cream cheese packages
Fruity Pebbles 2 cup 1 entire cup, 1 crushed cup
1 gelatin envelope
1 cup granulated sugar

INSTRUCTIONS: Melt butter in a pot for the crust. Stir in the marshmallows until they are completely melted. Mix in 2 cups Fruity Pebbles well.
Fill the pie tray halfway with the marshmallow mixture and press it down with your hands. Set aside for 20 minutes.
To make the cheesecake filling, place the cream cheese in the bowl of a stand mixer fitted with the beating attachment. Begin by creaming the cream cheese.
Mix in the powdered sugar and 1 cup of whole Fruity Pebbles.
Mix the gelatin with the water. Microwave for 10 seconds, or until the gelatin melts and becomes liquid.
As the cream cheese mixture continues to blend, drizzle in a stream of gelatin.
Fill the pie pan halfway with the cream cheese mixture. On top, I sprinkled the crushed fruity pebbles. Refrigerate until set, then serve!