22 graham crackers, crushed
1/4 c. melted butter
1 (No. 2) can blueberry pie filling
1/2 c. milk
16 lg. marshmallows
1 c. whipping cream

Mix graham crackers and butter together and put 2/3 of mixture on bottom of 9 x 11 cake pan. Put in refrigerator to set. Melt marshmallows and milk, let cool. Whip cream and add to marshmallow mixture. Put half the marshmallow mixture on the crust. Then the blueberry pie filling, and then the remaining marshmallow mixture. Sprinkle the remaining crumbs on top. Refrigerate.