Marshmallow Whip Cheesecake

Ingredients:

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

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

Instructions:

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!

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