1 c. vanilla wafer crumbs
1/4 c. butter, melted
4 c. miniature marshmallows
1/3 c. milk
2 (8 oz.) pkgs. cream cheese
2 tbsp. lemon juice
2 tsp. grated lemon rind
1 tsp. vanilla
1 c. heavy cream, whipped
Berries

Combine crumbs and butter. Press into bottom of 9 inch springform pan. Melt marshmallows with milk in saucepan over low heat; stir occasionally until smooth. Chill until slightly thickened; mix well until blended. Combine softened cream cheese, lemon juice, lemon rind and vanilla, mixing at medium speed until well blended. Beat in marshmallow mixture, fold in whipped cream. Pour over crust. Chill several hours. Top with fruit.