1 graham cracker or chocolate cookie crust
24 lg. marshmallows
1/2 c. milk
1 tsp. vanilla
1/8 tsp. salt
6 drops peppermint extract
6 drops red food coloring
1 c. chilled whip cream
2 tbsp. peppermint candy

Heat marshmallows and milk over low heat just until melted. Remove from heat and stir in the vanilla, salt and peppermint extract and food color. Refrigerate. Stir occasionally until mixture is blended and mounds when dropped by spoon.

Stir whip cream into marshmallow mixture and pour into the crust. Refrigerate at least 12 hours.