1/2 lb. marshmallows (or 4 c. mini marshmallows)
1 1/4 c. flour
1/2 c. brown sugar
1 c. whipping cream
1 can cherry, blueberry or other fruit pie filling
1/4 tsp. salt
1/2 c. butter
1/4 tsp. almond extract
1 c. milk

Melt marshmallows and milk together. Chill until cold and slightly thickened. Combine flour, brown sugar, salt and cut in butter until particles are fine. Put mixture in 9"x13" pan. Bake at 400 degrees for 10 to 12 minutes, stirring occasionally until golden brown. Cool. Remove 1/2 cup of mixture, press remaining into pan bottom.

Beat whipping cream with almond extract until thick. Fold cooled marshmallow mixture into whipping cream. Spread 2/3 of mixture into pan, covering crumb layer.

Spoon pie filling over marshmallow layer. Top with remaining marshmallow mixture. Sprinkle reserved crumb mixture over top. Chill at least 6 hours or overnight.