Here's proof that good things come in small packages. These sweet mini stacks pack just the right amount of crunchy and creamy sweetness.
Coat a 9- by 13-inch pan with nonstick cooking spray. Set the pan aside. Coat a medium saucepan with nonstick cooking spray and melt the butter and marshmallows in it over medium-low heat, stirring continuously. Stir in the vanilla extract. Add the cereal.
Remove the pan from the heat and stir the mixture until it forms a large ball. Add the sprinkles or candies, if desired. Spoon and press the mixture into the 9- by 13-inch pan. Chill the pan for 10 minutes. Then cut the crisped rice treats into twelve 2-inch squares.
Peel the container away from the ice cream. Working on a waxed-paper covered surface, slice the ice cream into six 2- by 2- by 1-inch blocks with a warm knife (a parent's job). Sandwich each one between 2 crispy squares and lightly press the layers together. Makes 6 sandwiches.