1 lb. miniature marshmallows
3/4 c. milk
2 (8 oz.) pkgs. cream cheese
2 c. whip cream, whipped stiff

Put milk and marshmallows in a double boiler pan. Heat until marshmallows are dissolved. let cool. Add to cream cheese and whip. Then fold in whipped cream. Pour in graham cracker lined pan and refrigerate for 8 hours.

Crust: 2 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 2/3 cup melted butter. Mix all together and line the pan (I save some of this mixture and sprinkle on top).