Line 3 (8") round cake pans with foil. Generously grease with butter or shortening. Set aside.

(preparing the crispy treats is easier when done in 2 batches)

In large microwave safe bowl, microwave butter until melted. Add marshmallow and stir to coat.

Microwave 1-2 minutes or until marshmallows puff up into a giant blob. (Watch the marshmallows the entire time, do not walk away!)

Stir melted marshmallows, add vanilla and stir.

Immediately stir in crisp rice cereal until fully combined.

Transfer to prepared pans, dividing evenly between the three.

Firmly press crispy treats into pan. Use the bottom of a cup or ramekin that has been sprayed with nonstick. Press until the treats are packed tightly into pans. Using your fingers, tuck the edges down firmly to create level layers.

Let cool.

Using stand mixer fitted with whisk attachment, whip butter for 1-2 minutes or until creamy.

Gradually add powdered sugar a half cup at a time mixing between additions.

Add salt and vanilla.

Whip on medium/high for 5 minutes or until frosting becomes light and fluffy (sometimes this may take a few extra minutes).

Add heavy cream 1 tsp at a time until desired consistency is achieved. Frosting should be creamy and spreadable but not too soft. Refrigerate 5-10 minutes before frosting layers.

Carefully remove crispy treat layers from pans and peel off all foil.

Place the first layer on serving dish. Spread a third of the frosting on top of layer. Top with 1/4 cup strawberry jam and spread evenly.

Place the second crispy treat layer on top and repeat frosting/jam step.

Place third layer on and spread remaining frosting on top.

Top with Strawberry Licorice Ropes.

Store in a cool place until serving.