1 1/2 c. graham cracker crumbs
1/2 c. butter
4 tbsp. sugar

Melt butter in 9 x 13 inch pan, add crumbs and sugar and form crust. Reserve 3 tablespoons for topping.

FILLING:

Melt 1 bag of miniature marshmallows in double boiler. Pour into a clean 3 quart pan Set aside to cool. Whip 1 package Dream Whip topping until stiff. When marshmallows are cool enough (1/2 hour) add 1 can your own favorite fruit pie filling to marshmallows. Mix well and then add whipped cream and mix well. Pour into crust. Then add your 3 tablespoons crumbs on top. Refrigerate for at least 1 hour before cutting.