Fruit Salad Pie
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18 graham crackers, rolled fine (reserve 1/2 cup for topping)
6 tablespoons butter, melted
1/2 pound marshmallows
1/2 cup milk
1/2 pint whipping cream
1 can (15 ounces) fruit cocktail, drained
Reserve 1/2 cup cracker crumbs for topping. Mix together remaining graham crackers crumbs and butter.
Press firmly in an 11x14-inch buttered pan.
In double boiler, over low heat combine marshmallows and milk; stir until marshmallows are dissolved. Set
aside to cool.
Whip a half pint of whipping cream. Add to marshmallows mixture. Then fold in drained fruit cocktail.
Pour mixture into crust; sprinkle with reserved cracker crumbs and place in refrigerator for 12 to 24 hours.