Line bottom and
side of 9-inch pie plate with ladyfinger halves, split sides up; set
aside. In medium saucepan combine marshmallows and milk. Stir constantly
over low heat until marshmallows are melted and mixture is blended.
Refrigerate until slightly thickened, about 15 minutes.
In small
saucepan combine sugar, cocoa, water and butter or margarine. Stir
constantly over low heat until mixture begins to boil. Refrigerate until
cooled, about 15 minutes.
In large
mixing bowl, beat cream cheese with vanilla until smooth and fluffy.
Stir thickened marshmallow mixture. Blend into cream cheese. Remove
1-1/3 cups and set aside.
Add cooled
cocoa mixture to remaining cream cheese mixture in mixer bowl. Beat
well. In small mixing bowl whip cream until stiff peaks form. Fold 1 cup
into cocoa mixture. Fold remaining whipped cream into vanilla
marshmallow mixture. Alternately spoon vanilla and cocoa fillings into
ladyfinger crust. Gently pull knife through fillings to create marbled
effect. Cover and refrigerate several hours or overnight.
8 to 10 servings