In a large deep skillet place all of the marshmallows and milk. Turn burner onto a low heat. Stir marshmallows around until they are all melted and combined with the milk. Turn off the burner and remove from heat.
Add in salt, vanilla extract, peppermint extract, and food coloring. Stir after each ingredient. The color should look like a deep pink.
Allow mixture to cool in skillet for 30 minutes. Make sure to stir every so often during the 30 minutes.
After the 30 minutes, stir in 2 TBS of crushed peppermints/candy canes. The mixture will be thick and have a marshmallow texture.
Fold in cool whip or your homemade whipped topping until well combined.
Spoon into chocolate READY and smooth evenly.
Cover & refrigerate for 8 hours to overnight.
Decorate as you like. I put a center of cool whip or spray Reddi whip in the center. Then place the rest of the crushed peppermints/candy canes in the center of the whip. Enjoy.
Make sure to refrigerate the rest of pie after serving.