15 graham crackers, crushed
1/2 c. butter
1/2 lb. marshmallows
1/2 c. milk
1 c. whipping cream
1 can blueberry or cherry pie filling

Combine graham crackers and butter. Pat 3/4 into bottom of glass baking dish, 8 x 12 inches. Reserve 1/4 for top of dessert. Melt marshmallows in milk, cool. Whip cream and add to mixture. Pour 1/2 of this mixture over crumbs, then put pie filling over mixture. Put rest of marshmallow mixture over pie filling and rest of crumbs on top. Refrigerate. Make the day before serving.