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
Alternative Topping:
4 C sliced strawberries
1/3 C water
1/2 C sugar
2 T cornstarch
few drops red food coloring
In saucepan bring to a boil water, sugar, cornstarch and food coloring for 2 minutes. Cool and then fold in strawberries. Once cool spread over filling mixture.
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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