8 oz. cream cheese
1 c. sugar
1 (4 oz.) pkg. Jello (cherry or strawberry best)
2 c. miniature marshmallows
2 1/4 c. graham cracker crumbs
1 stick of butter, melted
1 c. hot water
1 can Milnot

Cream sugar and cream cheese together, set aside. Whip Milnot until stiff peaks form and set in refrigerator to chill. Mix melted butter and graham cracker crumbs, save out 2 tablespoons of crumb mixture for topping. Press remaining crumb mixture into 11 x 13 inch pan and set aside.

Dissolve Jello in hot water, add marshmallows and stir until melted. Blend cream cheese mixture into Jello mixture. Mix well. Fold in whipped Milnot by thirds slowly. Pour into 11 x 13 inch pan. Sprinkle top with remaining crumbs. Chill 2 to 3 hours. Keep refrigerated.