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Marshmallow Creme Cheesecake

  • Serves 16-20.


  • 16 whole graham crackers, crushed
  • 4 Tablespoons sugar
  • 1/4 cup margarine or butter, softened
  • 3/4 lb. marshmallows
  • 3/4 cup whole milk
  • 2 (8-oz.) pkgs. cream cheese, softened
  • 1 pint whipping cream


For crust, combine graham cracker crumbs, sugar, and margarine in bowl and mix until combined. Press onto bottom of 13×9-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, using clean beaters, beat whipping cream until stiff. Gently fold into cooled marshmallow mixture and pour over crust. Refrigerate overnight. Cut into squares.

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