PEPPERMINT DESSERT

1 pt. whipping cream, whip till stiff (or use 8 oz. cool whip)
1 pkg. miniature marshmallows (10 oz. or 3-4 c.)
½ lb. peppermint candy, crushed (1/3 – ½ c.)
½ c. pecans, chopped

Mix together. Shape in balls with ice cream scoop. Roll in chocolate crumbs (8 oz. pkg. chocolate wafer cookies (busy-baker brand)). Freeze in deep pan leaving space between each ball. Top with maraschino cherry when ready to serve.

*You can sprinkle ½ cookie crumbs in bottom of 9 x 13 pan & put filling in then top with rest of cookie crumbs. Serve with a dollop of whipped cream & a red cherry for color.

Yield: 12 lg. balls

M. Helen Jones (Lila Lunt)