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Monday, January 16, 2017

Marshmallow Whip Cheesecake



Ingredients

    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

    Method

    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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