2 c. Bisquick mix
2 tsp. sugar
1/4 c. firmly packed butter

Cut Bisquick, sugar and butter until crumbly. Press mix into 9 x 13 inch ungreased pan. Bake crust for 15 minutes, set aside, cool well.

FILLING:

2 (3 oz.) pkg. cream cheese
1 c. sugar
1 tsp. vanilla
2 c. chilled whipping cream (heavy)
2 c. miniature marshmallows
2 c. mixed fresh fruit or can mixed fruit (drain well)

Mix cream cheese, sugar and vanilla. Cream until well blended. Beat whipping cream in a chilled bowl until stiff. Fold cream into cheese and marshmallows. Spread over crust. Refrigerate 8 hours. Cut into squares. Makes 9 servings.