Line a 9"x13" pan with graham cracker crumbs and save 1/2 cup to sprinkle over top. Put pan in freezer while preparing filling.

FILLING:

1 lb. lg. marshmallows
1 1/2 c. milk
2 (8 oz.) pkgs. lite cream cheese
1 tsp. vanilla
8 oz. Cool Whip

Melt marshmallows and milk together. Set aside to cool, beat cream cheese and vanilla in marshmallow mixture. Fold in Cool Whip. Pour into crust. Sprinkle rest of graham cracker crumbs over filling. Freeze overnight. Remove from freezer 2 hours before serving. Spoon your choice of topping over it before serving.