20 graham crackers, crumbled
1/2 c. butter, melted
1/4 c. sugar
1 pt. whipping cream
1 tsp. vanilla
1/4 c. sugar
1 bag miniature marshmallows
1 can cherry pie filling

Combine the first three ingredients and press into the bottom of a 9 x 13 or 10 x 15 inch pan. Whip the cream, add sugar and vanilla. Fold in marshmallows and spread over cracker crust. Dot the top with spoonsful of cherry pie filling. Refrigerate overnight.