Melt 4 tablespoons of unsalted butter in a large saucepan over low heat. Add 10 ounces of mini marshmallows, stirring for 3-5 minutes until melted. Fold in 6 cups of Rice Krispies and press into a greased 9x9 inch pan.

Melt another 4 tablespoons of butter, add 10 ounces of mini marshmallows, and mix until melted. Stir in 1 teaspoon of pumpkin pie spice and food coloring. Fold in 6 cups of Rice Krispies and press over the base layer.

Let the dish cool at room temperature for 30-45 minutes until firm to the touch.

Carefully remove from the pan and slice into squares. Top with whipped cream just before serving.