Ingredients
- 1 1/2 miniature marshmallows
- 1 c milk
- 1 c whipping cream
- 2 c rice (cooked)
- 6 oz chocolate crumb crust
- 1/4 c fudge sauce
- 3/8 c peppermint candy (crushed)
- 1 ts vanilla extract
Combine rice, marshmallows, milk, and candy in 2-quart saucepan. Cook over medium heat until thick and creamy, 6 to 8 minutes, stirring constantly. Remove from heat and stir in vanilla; cool. Fold in whipped cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with warm fudge sauce before serving.
