Recipe: Peppermint Candy Salad
2 c. crushed graham crackers
3 c. whipping cream or Cool Whip
½ c. chopped nuts
1 c. little marshmallows
1 c. crushed peppermint candy
¼ tsp vanilla
Butter a 9×13-inch cake pan and spread 1 cup crushed crackers on bottom of pan and save other cup for top. Whip cream and add rest of ingredients and spread in pan. Refrigerate 24 hours. May use vanilla wafers instead of graham crackers.
This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.