30 graham crackers, crushed
1/3 c. sugar
1/2 c. butter, melted

FILLING:

1 pkg. sm. marshmallows
1 pt. whipping cream
1/2 c. milk
1 can blueberry topping

Mix crackers, butter and sugar thoroughly and pat in bottom of greased 9 x 13 inch cake pan. Chill for 15 minutes. Keep 1/2 cup crumbs to sprinkle on top. Melt marshmallows and 1/2 cup milk in double boiler and let cool.

Whip cream stiff and add marshmallow mixture. Spread 1/2 of whipping cream mixture over crust, then the blueberries, then the remaining whip cream mixture. Sprinkle crumbs on top. Put in refrigerator overnight. Cut and serve.