Over low heat in a saucepan, mix marshmallows and milk, stirring constantly until melted. Remove from heat and add vanilla, salt, extract and coloring.
Refrigerate for 15 minutes and then add Cool Whip or homemade whipped cream and half of the crushed candy. Pour into 9-inch pie crust or individual pies and freeze for 4 hours (for 9-inch, less for smaller pies) or refrigerate for 8 hours. Sprinkle the remaining crushed candy over the top.
Mix all ingredients together and press into 9-inch pie plate
Beat all ingredients together until soft peaks form and refrigerate until needed.