Line a 13x9-inch baking pan with foil, extending foil over edges. Lightly butter foil.

For vanilla layer, in a 4 to 6 quart Dutch oven melt 2 tablespoons of the butter over low heat. Add 3 cups of the tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the vanilla. Remove from heat. Gently stir in 5 cups of the plain cereal. Transfer to prepared pan; use buttered waxed paper to press firmly.

For chocolate layer, in same Dutch oven melt 2 tablespoons of the butter over low heat. Add remaining tiny marshmallows; cook and stir until melted. Stir in 2 cups of the marshmallow creme and the chocolate pieces. Remove from heat. Gently stir in chocolate cereal. Spoon onto vanilla layer; press firmly.

For strawberry layer, in same Dutch oven melt remaining 2 tablespoons butter over low heat. Add strawberry marshmallows and jelly; cook and stir until melted. Stir in remaining marshmallow creme and food coloring. Remove from heat. Gently stir in remaining 5 cups plain cereal. Spoon onto chocolate layer; press firmly.

Weight bars down so layers press together and let stand at least 1 hour. Using foil liner, lift bars out of pan. Using a buttered knife, cut into bars. Enjoy!