1 PKG (10 0Z.) miniature marshmallows
1 cup milk
1 cup heavy whipping cream
1 cup (3 oz.) fruit cocktail, drained
1 ½ cup (about 18) Graham crackers, crushed to crumbs
Put marshmallows and milk in top of double boiler.
Cook over hot water until marshmallows are melted. Cool
Whip cream until stiff and add to cooled marshmallows, in a folding style
Add drained fruit cocktail. Put1 cup graham crackers in bottom of butter 9×9 pan
Pour in marshmallow mixture. Sprinkle remaining graham cracker crumbs on top
Refrigerate till stiff (about 6 hours)
Can use chopped fruit if desired
Joyce N.
