Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  36      large         marshmallows or
   3 1/2  cups          miniature marshmallows
     3/4  cup           milk
   1 1/2  teaspoons     pure vanilla extract
     1/8  teaspoon      peppermint extract
     1/8  teaspoon      red food color
   3      cups          {9 oz container} frozen nondairy whipped -- thawed
                        -- topping
   9      inch          graham cracker crust -- baked and cooled
                        ***CHOCOLATE SAUCE***
     1/4  cup           sugar
   2      tablespoons   all-purpose flour
   1                    egg -- well beaten
   2      tablespoons   milk
     1/2  cup           chocolate-flavored syrup
     1/4  cup           butter or margarine

Preparation:

1. Melt marshmallows with milk in top of double boiler over hot water until smooth. 2. Cool slightly; stir in vanilla and peppermint. 3. Chill until mixture mounds when dropped from spoon. 4. Prepare Chocolate Sauce; cool. 5. Blend marshmallow mixture, food color and whipped topping in small bowl. 6. Alternately layer with Chocolate Sauce in crumb crust, reserving 1/2 cup sauce for top; swirl with spatula to create marbled effect. 7. Cover; freeze several hours or overnight. Chocolate Sauce: Makes 1 cup 1. Mix sugar and flour in saucepan; blend in egg, milk and chocolate syrup. 2. Cook over low heat, stirring constantly, until mixture boils; boil and stir 1 minute. 3. Remove from heat; blend in butter. 4. Cool for pie, or serve warm as a dessert sauce.