CRUST:

30 graham crackers, crushed
1/2 c. butter
1/4 c. sugar

FILLING:

3 c. blueberries, fresh or frozen
4 tbsp. cornstarch
1 c. sugar
Pinch salt
1 tbsp. lemon juice
32 marshmallows
1 c. milk
1 c. cream, whipped (Cool Whip)

Combine crust ingredients and pat into 13"x9" pan. Reserve about 1/4 cup crumbs to sprinkle on top. Combine berries, cornstarch, sugar, salt and lemon juice. Microwave about 1 1/2 minutes, remove and beat with hand mixer. Cook again, stirring several times, until mixture is thick and clear. Cool. Heat milk to scalding in microwave. Add marshmallows, stir, blending them into milk as they melt. Microwave if necessary until mixture is smooth. Cool. Fold into whipped cream.

To assemble dessert, spread cream mixture over crust. Spread blueberry mixture over cream, top with crumbs. Refrigerate overnight, covered. This dessert may be frozen.