Peppermint Rice Cloud
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
Combine rice, marshmallows, milk and candy in 2-quart saucepan. Cook over medium heat or until thick and creamy, stirring constantly. Remove from heat; stir in vanilla extract.
Fold in whipped cream. Spoon into chocolate crust.
Refrigerate for at least 3 hours.
To serve, drizzle with fudge sauce.
Makes 6 servings.
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