25 graham crackers
1 cube butter, melted, or 1/2 c. butter
3 tbsp. sugar
3 c. miniature marshmallows
1 pt. whipped cream (or can use Cool Whip)
2 cans cherry pie filling

Roll crumbs into wax paper (save about 4 crackers rolled into dish for top). Melt butter. Mix with sugar and crumbs. Form crust on bottom of 7 1/4 x 11 3/4 inch pan.

Fold miniature marshmallows into whipped cream. Spread 1/2 cream mixture over crumb crust. Spread cherry pie filling over cream mixture. Spread remaining cream over top. Sprinkle with graham cracker crumbs. Refrigerate 1 hour.