-CRUST-
1 1/2 c Chocolate wafer crumbs
1/4 c Margarine; or butter, melted
FILLING
24 lg Marshmallows
1/2 c Milk
1 ts Vanilla
1/8 ts Salt
6 dr Peppermint extract
6 dr Red food color
1 c Whipping cream
2 tb Peppermint candy; crushed
Heat oven to 350~F. Mix wafer crumbs and melted margarine. Press firmly
against bottom and sides of an ungreased 9″ pie plate. Bake 10 minutes.
Cool. Heat marshmallows and milk over low heat, stirring constantly, just
until marshmallows are melted. Remove from heat; stir in vanilla. salt,
extract and food color. Refrigerate, stirring occasionally, until mixture
mounds slightly when dropped from a spoon. Beat whipping cream in chilled
bowl until stiff. Stir marshmallow mix until blended well; fold into
whipped cream. Pour into crust. Refrigerate at least 12 hours. Before
serving, sprinkle with crushed candy.
Shared by DSIREN@delphi.com on Dec. 21, 1997.
Yields
10 Servings