2 c. graham cracker crumbs
1/3 c. sugar
1/2 c. melted butter
1/2 lb. marshmallows
1/2 c. milk
1 c. whipping cream or 1 pkg. Dream Whip, whipped
3/4 c. sugar
3 c. blueberries
3 tbsp. cornstarch
1/4 c. water
1 tbsp. butter

Mix crumbs, sugar and butter; press into 9 x 13 inch pan; reserve 1/2 cup of mixture for topping. Bake 10 minutes at 325 degrees.

Combine milk and marshmallows in double boiler, stir and melt. Heat blueberries, sugar, tapioca and water to boiling. Stir until thickened and let cool. Whip cream or Dream Whip and combine with cool marshmallow mixture. Spread over cooled crumbs. Refrigerate until chilled and set. Spoon the blueberries over the whipped cream and sprinkle with remaining crumbs. Refrigerate. Can also be made with cherries.