Our recipe today is one of my family’s favorite at Christmas. The nice part about this recipe is that it is easy to make and you can make it larger if need be for a bigger crowd. The hardest part is breaking up the peppermint candies. We prefer to use a couple of zip lock bags and a hammer. The reason we use two zip lock bags is that the candies tend to poke holes in the bag and you end up with peppermint powder in a lot of places. Two baggies helps keep the peppermint more confined. Enjoy this delicious, festive dessert.
1 pint real whipping cream (not canned or cool whip)
1 cup crushed peppermint candies (starlight mints or candy canes)
1 1/2 cup miniature marshmallows
1 package graham crackers
1 3 oz. Hershey’s chocolate bar (I’ve used chocolate chips before as well)
Red or pink food coloring, if needed
Crush graham crackers finely and put in the bottom of a 9X13 bakin g pan. Reserve a few crumbs to sprinkle on top (we like to use a ziplock bag for this)
Beat the whipping cream into stiff peaks, do not over beat. Gently fold in the crushed peppermint candies and marshmallows by hand. This will normally turn the mixture pink, add food coloring if desired (I never have had too). Pour mixture into cake pan with graham crackers and spread evenly. Top with remaining cracker crumbs and grate the chocolate bar on top. Refrigerate for at least 4 hours; overnight is better to allow the flavors to blend. Serves 12-15 depending on how big you cut the pieces. Refrigerate any leftovers.