Instructions: Coarsely chop one-third of the candy and reserve. Grind the remainder of the candy in a food processor until it is a fine powder.

Whip the cream with pinch of salt in a large chilled bowl until stiff. Fold all the powdered candy and about half of the coarse pieces into the cream. Add the red food coloring, slashing through with knife to make red streaks.

Prepare a 2-quart souffle dish with a foil collar: Fold a 3-foot length of aluminum foil in half lengthwise and wrap the souffle dish with the foil; either tie the foil or hold it in place by folding its two ends together. Fill with the mixture and add remaining coarse candy on top. Freeze until hard, about three hours. Remove foil and serve.

Yield: 8 servings.

Serve with hot fudge sauce if desired.

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