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Marshmallow Graham Dessert

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


  • 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


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

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  • Judyfa
    Jan 26, 2010

    1 cup of whipping cream = 2 cups whipped topping

  • JMU
    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
    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
    Feb 20, 2009

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

  • Southernmama
    Jul 2, 2008

    No comment left

  • timezwarped
    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
    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
    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
    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
    Jan 18, 2008

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