Fluffy Marshmallow Cheesecake

Yield: 16 to 20 servings

Ingredients

• 16 whole Graham crackers, crushed
• 4 tablespoons granulated sugar
• 1/4 cup (1/2 stick) butter (room temperature)
• 3/4 pound marshmallows
• 3/4 cup milk
• 2 (8 ounce) packages cream cheese (room temperature)
• 1 pint whipping cream

Instructions

Crust

1. Combine Graham cracker crumbs, sugar and butter in bowl and mix until combined.
2. Press onto the bottom of a 13 x 9 inch pan.

Filling

1. Melt marshmallows in milk over low heat.
2. Remove from heat and transfer to large bowl.
3. Add cream cheese and beat until smooth. Set aside to cool.
4. In another bowl, beat whipping cream until stiff.
5. Gently fold into cooled marshmallow mixture and pour over crust.
6. Refrigerate overnight.