40 lg. marshmallows or 4 c. miniature
1 1/2 c. milk
1 1/4 c. whipping cream, whipped
1 1/3 c. crushed graham crackers
1/3 c. melted butter
3 tbsp. sugar
1 can cherries

Dissolve marshmallows in the milk. Cool. Add whipped cream to the cold marshmallows. Mix the melted butter, 3 tablespoons sugar to the graham crackers. Pat crumbs in bottom of 9"x13" pan. Keep some for topping. Place pan in refrigerator. Pour 1/2 of the marshmallows over the crumbs. Put filling over the marshmallows, add the rest of the marshmallows, top with crumbs; serve.