Print Recipe

Peppermint Rice Cloud




  1. 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.
  2. Cool completely.
  3. Fold in whipped cream. Spoon into chocolate crust.
  4. Refrigerate for at least 3 hours.
  5. To serve, drizzle with fudge sauce.

Makes 6 servings.

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