Peppermint Bavarian

Sprinkle gelatin on cold water to soften.

Mix eggs, 1/4 cup sugar, the candies and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat 7 to 10 minutes, stirring constantly, until mixture thickens and just begins to boil; remove from heat.

Stir in softened gelatin until dissolved. Place saucepan in ice and water about 15 minutes or in refrigerator about 30 minutes, stirring occasionally, until mixture mounds when dropped from spoon. (If mixture is too thick, place saucepan in warm water; stir mixture until smooth. Refrigerate about 10 minutes or until mixture mounds when dropped from spoon.)

Beat whipping cream and 3 tablespoons sugar in chilled medium bowl with electric mixer on high until stiff. Fold gelatin mixture into whipped cream. Gently fold in a few drops food color just until streaked with color. Pour into 4-quart mold. Cover and refrigerate 5 hours or until set. Quickly dip mold into hot water; unmold on serving plate. Immediately refrigerate any remaining bavarian after serving.