• Prepare the pan: Lightly grease an 8-inch round cake pan with butter or non-stick spray. Set aside.

Make the orange layer:

• In a large pot, melt 1 ½ tablespoons unsalted butter over low heat. Add 3 cups of marshmallows and stir continuously until melted.
• Stir in ¼ cup sweetened condensed milk and a few drops of orange food dye, mixing until fully combined.
• Remove from heat and quickly stir in 3 cups of rice krispy cereal until coated evenly.
• Press the mixture into the outer rim of the greased cake pan, forming a ring. Leave the center empty for the next layers.

Make the yellow layer:

• Repeat the same process as the orange layer, using yellow food dye this time.
• Once mixed, press the yellow layer inside the orange ring, leaving a small circle in the center for the white layer.

Make the white layer:

• For the white center, melt 1 tablespoon unsalted butter with 1 cup marshmallows and 2 tablespoons sweetened condensed milk. Do not add any food dye to keep the layer white.
• Stir in 1 cup rice crispy cereal and press it into the remaining space in the middle of the pan.
• Chill and slice:
• Let the layered rice krispy treats cool and set in the refrigerator for 15-20 minutes.
• Once firm, remove from the pan and slice it into 8 pie-shaped triangles to resemble candy corn.