Marshmallow Whip Cheesecake

By sklesley

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

Crust:
40 squares of Graham crackers
1/2 cup sugar
1/2 cup butter, melted
Filling:
10 1/2 oz. large marshmallows (40)
3/4 cup milk
2 8-ozs. pkgs. cream cheese
12 oz. container Cool Whip

Details

Preparation

Step 1

Mix the crust ingredients. Press into the top and sides of a 9x13" greased pan (Reserve 1/2 cup of the crumbs for the topping)

Melt margarine and milk over low heat. Beat the cream cheese until smooth; add marshmallow mixture. Cool. Fold in cool whip. Spread into crust and sprinkle with remaining cracker crumbs. Refrigerate until set.