2 c. graham cracker crumbs, save some for top
4 tbsp. sugar
1/2 c. butter
40 big marshmallows
1 1/2 c. milk
1 1/2 c. whipping cream (Rich Whip) (2)
Cherry pie filling from can

Mix first 3 ingredients together. Pat 3/4 mixture into bottom of cake pan. Melt marshmallows in milk over low heat. Set aside to cool. Whip the Rich Whip until stiff. Fold into marshmallow mixture. Pour 1/2 marshmallow mixture over the crust. Spread cherry pie filling. Cover with remaining marshmallow mixture. Sprinkle some crumbs on top. Chill 2 hours before serving. May use blueberries instead of cherries. Low fat.