Graham Cracker Crust:
•40 squares of graham crackers (crushed)
•1/2 cup sugar
•1/2 cup butter or margarine (melted)
1.Mix above ingredients. Press into top and sides of 9 x 13′ greased pan. Reserve 1/2 cup for top.
Filling:
•10 1/2 oz. large marshmallows (40 marshmallows)
•3/4 cup milk
•2 – 8-oz. packages of cream cheese
•12-oz. Container of fat-free Cool Whip
1.Melt marshmallows and milk over low heat. Beat cream cheese; add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.