Marshmallow Whip Cheesecake Graham Cracker Crust: 40 squares of graham crackers (crushed) (Or make a Tennis Biscuit Crust) 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. (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) 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.
