Marshmallow Whip Cheesecake

This recipe was one my mother used to make.  It is light, sweet, and refreshing.

Graham Cracker Crust:
40 squares of graham crackers (crushed)
1/2 cup sugar
1/2 cup butter or margarine (melted)

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

Filling:
10 1/2 oz. large marshmallows (40 marshmallows)
3/4 cup milk
2 - 8-oz. packages of cream cheese
12-oz. Container of fat-free 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.