15 graham crackers
1 c. whipping cream
1/4 c. butter
2 1/2 c. blueberries
1/2 c. milk
24 marshmallows
2 tbsp. cornstarch
1/2 c. sugar

Roll graham crackers and mix with butter to form bottom and topping. Cook blueberries, sugar and cornstarch until clear and thick. Cool. Melt marshmallows in milk on top of double boiler. Cool. Add 1 cup whipping cream. Put 1/2 mixture (crumb) in pan. Put 1/2 cream mixture on crumbs, then blueberry mixture and other half of cream mixture. Top with remaining crumbs. 9 x 13 inch pan. Chill overnight.