No-Bake Rainbow Marshmallow Slice are whimsical, no-bake treats that are layered with colourful pastel fluff, mini marshmallows, and topped with rainbow sprinkles.
🛒 Ingredients
For the base:
- 1 ½ cups vanilla biscuit crumbs (e.g., Nilla wafers or digestive biscuits)
- ½ cup unsalted butter, melted
For the pastel marshmallow filling:
- 2 cups heavy whipping cream
- 1 packet (85g) instant vanilla pudding mix
- 1 ½ cups mini marshmallows
- 1 ½ cups sweetened condensed milk
- Gel food colouring: pink, blue, yellow, purple
- 1 tsp vanilla extract
Topping:
- Mini pastel marshmallows (1–2 cups)
- Rainbow sprinkles
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👨🍳 Directions
Step 1: Make the base
1. Combine biscuit crumbs and melted butter in a bowl.
2. Press the mixture firmly into the bottom of a lined 9x9 inch square pan.
3. Chill in the refrigerator while preparing the filling.
Step 2: Prepare the pastel filling
1. In a large bowl, beat the heavy cream until soft peaks form.
2. In another bowl, whisk the instant pudding mix, sweetened condensed milk, and vanilla extract until smooth.
3. Gently fold the whipped cream into the pudding mixture.
4. Divide the mixture evenly into 3–4 bowls and tint each with a different pastel gel food colour.
Step 3: Assemble the layers
1. Carefully spread each coloured layer one at a time over the cookie crust, smoothing each layer before adding the next. Chill for 10 minutes between layers for clean separation.
2. Once all pastel layers are added, top with mini pastel marshmallows.
3. Gently press them into the top and sprinkle generously with rainbow sprinkles.
Step 4: Chill
1. Refrigerate for at least 4 hours or until set.
2. Slice into squares using a sharp knife dipped in warm water.
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💡 Tips
- For extra stability, you can add 1 tsp of unflavored gelatin to the filling.
- Use gel food coloring to maintain a smooth texture without thinning the filling.
- Add a dusting of edible glitter for a magical sparkle ✨
- Store leftovers in the fridge for up to 4 days.