2 c. Bisquick baking mix
2 tbsp. sugar
1/4 c. butter
2 (3 oz.) pkgs. cream cheese, softened
1 c. sugar
1 tsp. vanilla
2 c. whipping cream (heavy)
2 c. miniature marshmallows
4 c. mixed fresh fruit

Heat oven to 350 degrees. Mix baking mix and 2 tablespoons sugar. Cut in butter until mixture is crumbly. Press in bottom and up side of ungreased glass pie plate, 10" x 1 1/2". Bake about 15 minutes or until light brown; cool.

Mix cream cheese, 1 cup sugar and the vanilla. Beat whipping cream in chilled bowl until stiff. Fold whipped cream and marshmallows into cream cheese mixture; spread over crust. Refrigerate at least 8 hours. To serve, cut into wedges and top with fruit. Refrigerate any remaining pie. 8 servings.

NOTE: To bake in an ungreased 9"x9"x2" square pan, heat oven to 375 degrees and continue as directed, except press mixture in bottom only of pan, not up sides.