Graham Cracker Crust:

  • 40 squares of Graham crackers (crushed)
  • 1/2 cup sugar
  • 1/2 cup butter or margarine (melted)
  1. Mix above ingredients.
  2. Press into top and sides of 9 x 13′ greased pan.
  3. Reserve 1/2 cup for top.

Filling:

  • 10 1/2 oz.(330g) large marshmallows (40 marshmallows)
  • 3/4 cup milk
  • 2 – 8-oz. (2x250g) packages of cream cheese
  • 12-oz. (375g) Container of fat-free Cool Whip (Orley whip)
  1. Melt marshmallows and milk over low heat.
  2. Beat cream cheese; add marshmallow mixture and cool. Cool.
  3. Fold in Cool Whip.
  4. Spread into crust and sprinkle with remaining Graham cracker crust.
  5. Refrigerate until set.