1 lb. lg. marshmallows
3/4 c. milk
2 (8 oz.) pkg. cream cheese, softened
2 c. whipped topping
Graham cracker crust

Heat marshmallows and milk in top of double boiler until melted. Put cream cheese in large bowl and add marshmallow mixture.

Beat together until smooth. Then cool and add whipped topping, folding until smooth. Pour into crumb-lined 13 x 9 inch glass baking dish. Top with more crumb mixture then refrigerate 8 hours or overnight.