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24 Marshmallows -- large
1/2 cup Milk
1 teaspoon Vanilla
1/8 teaspoon Salt
6 drops Peppermint extract
6 drops Red food color
1 cup Whipping cream
2 tablespoons 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.
