Marshmallow Whip Cheesecake

Source:  Grandma Josephine Kucera

This is a kid-pleasing recipe.  (I'm just a big kid.)  It is quite sweet and tasty.  My mom used to make this in summer every once in a while.  It reminds me of whipped creme eggs--the kind you get at Easter time.  

Graham Cracker Crust:

40 squares of graham crackers (crushed)

1/2 cup granulated sugar
1/2 cup butter (melted)

Mix above ingredients.  Press into top and sides of 9 x 13' greased pan.  Reserve 1/2 cup of the mixture for a topping.

Filling:

10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese, softened
12-oz. container Cool Whip

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.