Ingredients
- 1 1/2 miniature marshmallows
- 240 ml milk
- 240 ml whipping cream
- 240 gr rice (cooked)
- 190 gr chocolate crumb crust
- 60 ml fudge sauce
- 6 gr peppermint candy (crushed)
- 4 gr vanilla extract
Combine rice, marshmallows, milk, and candy in 2 litre 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.
