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

Directions:

·         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.