Combine rice, marshmallows, milk, and candy in 2-quart saucepan. Cook over medium heat until thick and creamy, 6 to 8 minutes, stirring constantly. Remove from heat and stir in vanilla; cool. Fold in whipped cream. Spoon into chocolate crust. Chill at least 3 hours. Drizzle with warm fudge sauce before serving.

Reprinted with permission from Usa Rice Council Electronic format courtesy of Karen Mintzias