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    • Emily Pollock Waters

      Marshmallow Whip Cheesecake - 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.

    • Lesley Graff-Vincent

      Marshmallow Whip Cheesecake. Can use low fat versions of ingredients for sweet treat

    • Linda Hart-Berkemeyer

      MARSHMALLOW WHIP CHEESECAKE Recipe | Just A Pinch Recipes

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