1 lg. pkg. marshmallows
3/4 c. milk
20 graham crackers
1/4 c. butter
1 1/2 pt. Cool Whip
1 can blueberry pie filling

Melt marshmallows with milk in top of double boiler, set aside and let cool. Make graham cracker crust with 20 crackers and 1/4 cup butter, melted. Line a 10x15 inch pan. Save some for the topping. Add 1/2 pint Cool Whip with cooled marshmallow mixture.

Pour half the mixture over the crust, then add blueberry pie filling, add rest of marshmallow mixture. Sprinkle with graham cracker crumbs. Chill before serving. Can be made with cherry pie filling also.