Makes 6 servings

Ingredients Edit

  • 2 cups cooked rice
  • 1 1/2 cups miniature marshmallows
  • 1 cup low-fat milk
  • 1/3 cup crushed peppermint candy
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 1 9-inch prepared chocolate crumb crust
  • 1/4 cup fudge sauce, warmed

Directions Edit

  1. Combine rice, marshmallows, milk and candy in 2-quart saucepan.
  2. Cook over medium heat or until thick and creamy, stirring constantly.
  3. Remove from heat; stir in vanilla. Cool completely.
  4. Fold in whipped cream. Spoon into chocolate crust.
  5. Refrigerate at least 3 hours.
  6. To serve, drizzle with fudge sauce.

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