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30 marshmallows
1/4 cup butter or margarine
5 cups crisp rice cereal
1/2 packages shredded coconut
1. Melt marshmallows and butter in top of double boiler over hot water; blend well.
2. Place cereal in large, greased bowl.
3. Pour marshmallow mixture over cereal; mix well.
4. Pack tightly into greased individual ring molds; sprinkle coconut on top.
5. Chill for about 30 minutes.
6. Remove from molds; place on waxed paper.
7. Place in refrigerator to harden.
8. Add small bow of red cellophane to each ring; wrap in colorful cellophane paper.
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