1/2 lb. crushed graham crackers
1/4 c. sugar
1/3 c. butter, melted
36 lg. marshmallows
3/4 c. milk
1 1/2 c. heavy cream, whipped
1/2 pkg. (approx. 5 oz.) miniature marshmallows
1 can blueberry pie filling

Mix crushed crackers, sugar and soft butter. Reserve approximately 1/4 cup crumb mixture. Press remaining crumb mixture into bottom of 9 x 13 inch pan. Melt large marshmallows in milk in top of double boiler placed over hot water. When melted, remove from heat; cool mixture. Fold miniature marshmallows into whipped cream and blend into cooled milk mixture. Pour over crust; top with blueberry pie filling and sprinkle reserved crumbs on top. Refrigerate overnight. Yield 24 pieces.