Peppermint Cloud

3 cups cooked rice
1-1/2 cups miniature marshmallows
1 cup skim milk
1/3 cup crushed peppermint candy
1 tsp vanilla extract
1 cup low fat whipped topping
1 prepared (6 oz) chocolate crumb crust
1/4 cup fudge sauce

Combine rice, marshmallows, milk, and peppermint candy in a two quart saucepan. Cook over medium heat until thick and creamy, six to eight minutes, stirring constantly. Remove from heat and stir in vanilla. Cool. Fold in whipped cream. Spoon into the crust and let cool in the refrigerator for three hours. Drizzle with warm fudge sauce before serving.

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Cajun Country -- New Iberia, Louisiana