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Marshmallow Graham Dessert Recipe

Marshmallow Graham Dessert Recipe photo by Taste of Home

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We kids could always find room for one of these cool, yummy squares even after a big meal. For a light, fluffy treat, this sweet and creamy blend with bits of pineapple mixed in just can't be beat! -Lucile H. Proctor, Panguitch, Utah

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Marshmallow Graham Dessert Recipe

Prep: 20 min. + chilling

Yield: 12-16 Servings

20 20

Ingredients

1 package (16 ounces) large marshmallows
2 cups milk
1-1/2 teaspoons lemon extract
1 can (20 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
2 cups heavy whipping cream, whipped
2 cups graham cracker crumbs
1/2 cup butter, melted

Directions

In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream.
In a bowl, combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. dish. Spread with pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 336 calories, 19 g fat (11 g saturated fat), 60 mg cholesterol, 161 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Marshmallow Graham Dessert in Taste of Home February/March 2000, p35

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Reviews for Marshmallow Graham Dessert

Marshmallow Graham Dessert

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Reviewed on Jan. 26, 2010 by Judyfa

1 cup of whipping cream = 2 cups whipped topping

Reviewed on Jan. 17, 2010 by JMU

I made the filling and put in two 9 oz. graham cracker pie shells. It worked out perfectly! Excellent recipe - will certainly make again.

Reviewed on Sep. 09, 2009 by laval49

Excellent. Add 1 TBSP sugar to the crust mixture and pre-bake the crust for 12 minutes at 325 degrees makes it outstanding!

Reviewed on Feb. 20, 2009 by tmckinney

Have you considered trying a lemon flavor? or orange? Strawberry might work as well.

Reviewed on Jan. 28, 2008 by timezwarped

Are there any other flavors that can be used in this recipe? It sounds so good but I don't care for pineapple.

Reviewed on Jan. 21, 2008 by hax3436w

Reviewed on Jan. 19, 2008 by muggle

Made this recipe today and found that it not only filled up the 13 x 9 x 2" pan, but also had to use a 2 quart corningware dish. My husband thought it was good, but I thought the initial bite was good (you could taste the lemon flavoring and the pineapple) but it kind of lost it's flavoring by the time I swallowed it. Maybe I drained the pineapple too much. It was nice and fluffy but don't know if I'll make it again.

Reviewed on Jan. 18, 2008 by Puddle

We do not use whipping cream at all too many calories. Guess I will substitute Cool Whip and hope it turns out o.k.

Reviewed on Jan. 18, 2008 by barbaraelliott

more of a question than a comment--how much frozen whipped topping equals 2cups whipping cream, whipped? I do not keep whipping cream on hand, too expensive, too unhealthy.

Reviewed on Jan. 18, 2008 by dja1231

This sounds really tasty. Can't wait to fix this for my grandson.

Donna A.