Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup (100gr) sugar
1/2 cup (113gr) butter or margarine (melted)
Mix above ingredients. Press into top and sides of 9 x 13′ greased pan. Reserve 1/2 cup (about 125ml) for top.
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup (175ml) milk
2x 8-oz. packages of cream cheese (about 225g x 2)
12-oz. Container of fat-free Cool Whip (350g)
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.