Peppermint Mousse

1 5 ounce can evaporated milk
1 10 ounce package marshmallows
1/2 cup milk
1 1/2 cups whipping cream, whipped
1/2 teaspoon Peppermint Extract
2 drops liquid red food coloring

Combine evaporated milk and marshmallows in a heavy saucepan; cook over low heat, stirring constantly, until marshmallows melt. Remove from heat; let stand 10 minutes.

Stir in 1/2 cup milk; cover and chill until thickened, stirring occasionally.

Fold in whipped cream, peppermint extract, and food coloring; cover and chill at least 4 hours.

Spoon or pipe into serving dishes or chocolate cups.