16 whole graham crackers, crushed
4 tablespoons sugar
1/4 cup (1/2 stick) margarine or butter, room temperature
3/4 pound marshmallows
3/4 cup milk
2 packages (8 ounces each) cream cheese, room temperature
1 pint whipping cream

To make crust: Combine graham cracker crumbs, sugar and margarine in bowl and mix until combined. Press onto bottom of 13-by-9-inch pan.

For 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. Makes 16 to 20 pieces.