2 1/2 c. graham cracker crumbs
1/3 c. sugar
2/3 c. (1/3 lb.) butter
1 lb. marshmallows
3/4 c. milk
2 (8 oz. ea.) pkgs. cream cheese
2 c. whipping cream, whipped

Blend graham cracker crumbs, sugar and butter. Press about 3/4 of crumb mixture in bottom of a 13x9x2-inch pan, reserving remainder for topping. Heat marshmallows with milk in top of double boiler until marshmallows are melted. Turn hot mixture into electric mixing bowl. Add cream cheese and beat until mixture is smooth and resembles custard. Cool. Fold whipped cream into mixture. Pour into crumb crust. Top with remaining crumbs. Chill for at least 8 hours before serving.

Submitted by: Penny Hanlon