1 bag mini marshmallows1/2 cup heavy whipping cream1 teaspoon peppermint extract1 drop red gel food coloring16 ounces Cool Whipcrushed/chopped peppermint candy canes
While the processor is still running on low speed, slowly pour in the melted butter and continue processing until all the cookie crumbs are coated well.
Add the mini marshmallows and heavy whipping cream into a small saucepan, over medium heat, and heat while stirring constantly until the marshmallows have melted.
Spread the other half of the Cool Whip over top the peppermint filling. Cover the pie dish with a lid or plastic wrap and chill in the fridge for at least 6 hours, or overnight is even better.