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!