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Tuesday, July 16, 2013

Marshmallow Whip Cheesecake

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

  • Mix above ingredients. Press into top and sides of 9 x 13' cooking sprayed pan. Reserve 1/2 cup for top.
  • 10 1/2 oz. large marshmallows (40 marshmallows)
  • 3/4 cup Fat Free milk
  • 2 - 8-oz. packages of cream cheese (Fat Free)
  • 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.

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