1 cup water
1 1/4 cups heavy cream
3/4 cup white sugar
2 (12 ounce) packages frozen whipped topping, thawed
1 egg white, white, and pink candy coating; finely chopped
Bring a large pot of water to a boil. Add cream and sugar; stir. Divide mixture in two, even portions, and stir in whipped topping. Continue to stir until mixture thickens. Remove from heat and stir in egg white. To serve: In a double boiler over simmering water, heat egg white and pink chips until hot, then stir in 1 teaspoon hot cream.