Marshmallow Whip Cheesecake

Light and fluffy cheesecake that is easy to make with marshmallows and Cool Whip. Serve with sliced berries.

Marshmallow Whip Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • GRAHAM CRACKER CRUST

  • 40

    squares of graham crackers, crushed

  • ½

    cup sugar

  • ½

    cup butter or margarine, melted

  • CHEESECAKE FILLING

  • 10½

    ounce large marshmallows (40 marshmallows)

  • ¾

    cup milk

  • 2

    (8 ounce) packages cream cheese

  • 1

    (12 ounce) container fat-free Cool Whip

Directions

GRAHAM CRACKER CRUST Mix ingredients for crust together. Press into top and sides of 9 x 13' greased pan. Reserve 1/2 cup for topping. CHEESECAKE FILLING Melt marshmallows and milk over low heat in a saucepan. In a separate bowl, beat cream cheese until fluffy and then add marshmallow mixture. Cool. Fold in Cool Whip. Spread into crust and sprinkle with remaining graham cracker crust. Refrigerate until set.


Nutrition

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