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Frosty the Cheery Snowman

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“This is from a Betty Crocker Do-Ahead Holiday booklet. The picture is so cute. This would be fun to make with some of the grandkids.”

Ingredients Nutrition


  1. Place butter and 32 marshmallows in large microwavable bowl.
  2. Microwave uncovered on High 1 to 2 minutes, stirring after 1 minute, until mixture is melted and smooth when stirred.
  3. Stir in cereal until well coated.
  4. Line cookie sheet with waxed paper.
  5. Lightly grease or spray waxed paper with nonstick cooking spray.
  6. To make snowman, spoon cereal mixture into 3 mounds onto waxed paper, using about 3/4 cup cereal mixture for the head, 1 1/2 cups for the upper body and 1 3/4 cups for the lower body.
  7. Shape each mound of cereal mixture into a ball, using greased hands; press tightly.
  8. To decorate head, press on chocolate chips for eyes, candy corn for nose and miniature marshmallows for cheeks.
  9. To decorate upper body, press on chocolate chips for buttons.
  10. To make arms, poke hole into either side of cereal ball with metal skewer, and insert pretzel stick into each hole; continue squeezing cereal balls until firm.
  11. To make hat, melt candy coating as directed on package.
  12. Dip 1 large marshmallow into candy coating, leaving 1/2 inch of marshmallow white; attach coated marshmallow, white side down, to cookie with small amount of candy coating.
  13. Let stand until coating is set.
  14. To assemble snowman, attach upper body to lower body with small amount of candy coating.
  15. Attach head to upper body with small amount of candy coating.
  16. Attach hat to head with small amount of candy coating.
  17. Cut scarf from fruit roll; attach to body with candy coating.
  18. Cut holly leaves from fruit roll; attach to hat and scarf with candy coating.
  19. Attach cinnamon candies to holly leaves with candy coating.
  20. Let stand until coating is set.
  21. Makes 1 snowman.
  22. To Store at Room Temperature:
  23. Store snowman loosely covered at room temperature no longer than 1 month.

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