15 graham crackers (squares)
1/4 c. butter, melted
1/2 lb. marshmallows
1/2 c. milk
1 c. cream, whipped
1 can pie filling (blueberries or cherries)

Crush graham crackers and mix with melted butter. Save 1/4 for topping. Press into 9-inch pan. Melt marshmallows in milk. Cool. Add cream, whipped.

Put 1/2 of cream mixture over graham cracker layer. Spread over the blueberry pie filling. Add rest of cream mixture. Top with remaining crumbs. Refrigerate at least 2 hours before serving.