Marshmallow Whip Cheesecake Delight

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.