32 lg. marshmallows
1/2 c. milk
1 pt. fresh berries
1/2 pt. whipping cream

Melt marshmallows in milk; let cool. Add berries and stiffly beaten whipped cream. (I sometimes use Cool Whip.) Pour in baked pie shell or graham cracker crust. Refrigerate for about 3 hours. Serve with additional cream, if desired. Any fresh berry can be used--huckleberry, raspberry or strawberry.