Peppermint Cloud
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
cooked |
|
| 1 ½ | cups |
miniature marshmallows
|
|
| 1 | cup |
milk
|
|
| ⅓ | cup |
peppermint stick candy
crushed |
* |
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
heavy whipping cream
whipped |
|
| 1 | x |
crumb crust
chocolate , (prepared) |
* |
| ¼ | cup |
fudge sauce
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooked |
|
| 355 | ml |
miniature marshmallows
|
|
| 237 | ml |
milk
|
|
| 79 | ml |
peppermint stick candy
crushed |
* |
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 1 | x |
crumb crust
chocolate , (prepared) |
* |
| 59 | ml |
fudge sauce
|
* |
Directions
Combine rice, marshmallows, milk, and candy in 2 inch saucepan.
Cook over medium heat until thick and creamy, 6 to 8 minutes, stirring constantly.
Remove from heat and stir in vanilla; cool. Fold in whipped cream.
Spoon into chocolate crust. Chill at least 3 hours.
Drizzle with warm fudge sauce before serving.
