Start by putting about 10 full graham cracker sheets into a zip locked bag, using a rolling pin smash them and create fine crumbs. You want a sand like texture.

Then, in a medium size bowl, combine the graham cracker crumbs, butter and sugar and mix well.

After that, press in mixture into the bottom of an 8X8 pan.

You can also feel free to use a store bought, pre-made graham cracker pie crust. This saves a little bit of time and effort.

Begin with adding the milk and marshmallows in a sauce pan and melt over low heat, stir frequently. Heat just until the marshmallows are all melted, remove from heat and set aside.

Let the mixture cool while you prepare the whipped cream.

In a large bowl, using an electric handheld mixer or kitchen aid mixer, whip the whipping cream until soft peaks form.

Proceed to fold the whipping cream into the cooled marshmallow mixture.

Next, spread half the marshmallow mixture over the graham cracker crust and chill in the refrigerator for 15 minutes.

After that, spoon the cherry pie filling over the top and then cover the top with remaining marshmallow mixture.

If desired, sprinkle a few graham cracker crumbs on the top.

Chill in the fridge for 2-3 hours or until completely set.

It will be pretty well set after a couple of hours, but I have found that it is completely set and easier to cut if you chill overnight before serving.

Slice, serve and enjoy!