Fluffy Cheesecake Brenda Wollenberg

2/3 stick of butter melted 16 whole graham crackers crushed

½ cup sugar 1 tsp. cinnamon

Combine butter, cracker and surgar, reserve 1/3 cup of mix to top dessert. Then press remaining mix into bottom of a 13 x 9 inch pan.

¾ cup of hot milk ¾ bag – 16 oz. mini-marshmallows

2 – 8 oz. packages cream cheese at room temperature

1 pint whipping cream 1 tsp vanilla or rum

`1 – 21 oz. can of cherry pie filling or crushed pineapple, drained.

To make filling, put milk in a kettle on blow heat and when hot, gradually blend in marshmallows, adding a handful at a time. Add cut cream cheese into pieces and add to mix. Heat until all is melted. Cool. Whip cream until it peaks and add flavoring. Fold into cream cheese mixture. Pour into crust and refrigerate. Top with reserved crust. When serving, spoon cherry pie filling on top.

When you use pineapple, drain it and mix it with the whip cream and mix. You may also add some cocoanut (1 cup) if you wish.