 |
Marshmallow Graham Dessert
|
 |
1 package (16 ounces) large marshmallows
2 cups milk
1-1/2 teaspoons lemon extract
1 can (20 ounces) crushed pineapple, drained
2 cups whipping cream, whipped
2 cups graham cracker crumbs
1/2 cup butter, melted
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. Combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in.
x 9-in. pan. Spread with the pineapple mixture. Sprinkle with the remaining crumb
mixture. Refrigerate for 2-3 hours before serving.
Yield: 12-16 servings.
|
Printed from tasteofhome.com Aug 30, 2008Copyright Reiman Media Group, Inc © 2008 |