Popcorn Cake - cooking recipe

Ingredients

2 to 3 qt. popped popcorn (about 2 bags microwave popcorn)
1 lb. plain M&M's (the various holiday M&M's are especially pretty)
12 oz. dry roasted peanuts
16 oz. mini marshmallows
1/2 c. oil
1/2 c. margarine

Preparation

Melt margarine, oil and marshmallows over medium heat until very smooth and creamy. In a LARGE bowl, pour mixture over popped popcorn and stir to coat. Then stir in peanuts and M&M's; mix until everything is coated and sticky. Press into a greased Bundt pan. (I spray it with Pam). Allow to set up. If you're in a hurry, an hour or two in the refrigerator does it. Otherwise, on the cabinet until it is cool will work. To turn out of the pan, first set the pan into 3 or 4-inches of hot water for a few seconds, then turn out onto a flat tray. I usually slice it with an electric knife. Does not require refrigeration.