Marshmallow Whip Cheesecake
By carvalhohm
Light and fluffy cheesecake that is easy to make with marshmallows and Cool Whip. Serve with sliced berries.
Rate this recipe
4.1/5
(18 Votes)
1 Picture
Ingredients
- GRAHAM CRACKER CRUST
- 40 squares of graham crackers, crushed
- 1/2 cup sugar
- 1/2 cup butter or margarine, melted
- CHEESECAKE FILLING
- 10 1/2 ounce large marshmallows (40 marshmallows)
- 3/4 cup milk
- 2 (8 ounce) packages cream cheese
- 1 (12 ounce) container fat-free Cool Whip
Details
Servings 6
Adapted from peacockcoffeehouse.blogspot.com
Preparation
Step 1
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.
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