Peppermint Rice Cloud

Makes 6 servings.

2 cups cooked rice
1 1/2 cups miniature marshmallows
1 cup low-fat milk
1/3 cup crushed peppermint candy
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1 9-inch prepared chocolate crumb crust
1/4 cup fudge sauce, warmed

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. Cool completely.

Fold in whipped cream. Spoon into chocolate crust. Refrigerate at least 3 hours. To serve, drizzle with fudge sauce.

With whisk or spoon, beat gelatine mixture till smooth. Pour into crust: chill until firm.