Marshmallow Graham Dessert Recipe
Marshmallow Graham Dessert Recipe photo by Taste of Home
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Marshmallow Graham Dessert Recipe

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4.5 9 7
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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-16 servings


  • 1 package (16 ounces) large marshmallows
  • 2 cups milk
  • 1-1/2 teaspoons lemon extract
  • 1 can (20 ounces) crushed pineapple, drained
  • 2 cups heavy whipping cream, whipped
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted

Nutritional Facts

1 piece: 336 calories, 19g fat (11g saturated fat), 60mg cholesterol, 161mg sodium, 41g carbohydrate (27g sugars, 1g fiber), 3g protein .


  1. 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.
  2. 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.
Originally published as Marshmallow Graham Dessert in Taste of Home February/March 2000, p35

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Judyfa 68837
Reviewed Jan. 26, 2010

"1 cup of whipping cream = 2 cups whipped topping"

JMU 39009
Reviewed Jan. 17, 2010

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

laval49 203475
Reviewed Sep. 9, 2009

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

tmckinney 84529
Reviewed Feb. 20, 2009

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

timezwarped 38060
Reviewed Jan. 28, 2008

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

muggle 22328
Reviewed Jan. 19, 2008

"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."

Puddle 91424
Reviewed Jan. 18, 2008

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

barbaraelliott 72248
Reviewed Jan. 18, 2008

"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."

dja1231 74374
Reviewed Jan. 18, 2008

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

Donna A."

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