Berry Mallow Pie

150g Scallywag biscuits
100g butter - melted
200g raspberry marshmallows
2/3 cup creamy evaporated miilk
300ml thickened cream
1/2 cup red glace cherries quartered
Whipped cream to serve

Grease a 22cm springform pan.
Crush bisuits.
Mix crumbs with melted butter
Press into pan base and refridgerate for 30 mins
Combine marshmallows and milk in a saucepan and stir over low heat until melted
Transfer to bowl and allow to cool
Beat cream until soft peaks form
Fold cream though marshmallows.  Sprinkle cherries over base. Top with marshmallow.  Cover and refridgerate until set.  Serve with whipped cream