Chocolate Cookie Crust (below)
24 lg. marshmallows
1/2 c. milk
1 tsp. vanilla
1/8 tsp. salt
6 drops peppermint extract
6 drops red food color
1 c. whipping cream
2 tbsp. crushed peppermint candy

Bake Chocolate Cookie Crust. Heat marshmallows and milk over low heat, stirring constantly, just until marshmallows are melted. Remove from heat; stir in vanilla, salt, peppermint 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 mixture until blended; fold into whipped cream. Pour into crust. Refrigerate at least 12 hours. Just before serving, sprinkle with candy. 8 servings.

CHOCOLATE COOKIE CRUST:

Heat oven to 350 degrees. Mix 1 1/2 cups chocolate wafer crumbs and 1/4 cup butter, melted. Press firmly against bottom and sides of ungreased pie plate, 9 x 1 1/4 inches. Bake 10 minutes; cool.