Marshmallow Whip Cheesecake

Ingredients:

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 butter or margarine (melted)

Filling:
10 1/2 ounce large marshmallows (abt 40)
3/4 cup milk
2 8oz pkgs cream cheese
12 oz container cool whip just barely thawed

Instructions:

Mix graham cracker crust ingredients. Press into bottom and sides of 9x13 greased pan. Reserve 1/2 cup for top.

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.