Fluffy Marshmallow Cheesecake
16 whole graham crackers, crushed
4 tablespoons sugar
1/4 cup butter or margarine, room temperature
3/4 pound marshmallows
3/4 cup milk
2 pkgs. (8 oz. each) cream cheese, room temperature
1 pint whipping cream
Crust: Combine graham cracker crumbs, sugar and margarine in bowl and mix until combined. Press onto bottom of 13-by-9-inch pan.
Filling: Melt marshmallows in milk over low heat. Remove from heat and transfer to large bowl. Add cream cheese and beat until smooth. Set aside to cool.
In another bowl, beat whipping cream until stiff. Gently fold into cooled marshmallow mixture and pour over crust. Refrigerate over night.