10 full slices graham crackers (1 cellophane wrapped pkg.), crushed
1/4 c. butter, melted
2 tbsp. sugar
3 to 4 ripe bananas
40 lg. marshmallows
1 c. milk
1/2 pt. whipping cream (1 c.)

Mix together graham cracker crumbs, butter and sugar. Reserve 2 tablespoons for topping and with the remainder of the crumbs, pat into a 9x13 baking pan. Chill.

In large saucepan, on medium-low heat, melt the 40 marshmallows and 1 cup milk. Stir occasionally, being careful not to burn. Cool to room temperature.

Whip the whipping cream and fold into the marshmallow mixture.

Slice the bananas over the graham cracker crust, completely covering the crust with bananas. Pour the marshmallow mixture over the bananas. Sprinkle with the reserved graham cracker crumbs. Chill for several hours or overnight. Cut into squares and serve.