2 c. (about 20 cookies) crushed cream filled chocolate
cookies
3 tbsp. melted butter
1 c. crushed hard peppermint candy
1/4 c. water
1 (14 oz.) can condensed milk
3 egg yolks
1 to 2 drops of red food coloring
1 pt. of real whipped cream (do not use Non dairy whipped
cream it won't turn out)

Line 9 x 5 inch loaf pan with aluminum foil extending up sides of pan. Combine cookie crumbs and butter press firmly on bottom and 1/2 way up sides of pan. In blender, blend 1/4 cup peppermint candy and water until candy dissolves. Beat condensed milk, egg yolks, food coloring, 1/2 cup crushed candy and peppermint liquid until well blended. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover. Freeze 6 hours or overnight. Remove from pan, peel off the foil. Spoon spoonfuls of whipped cream over top and sprinkle with crushed peppermint and shaved chocolate. Keep frozen.