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Marshmallow Graham Dessert Recipe

Marshmallow Graham Dessert Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Marshmallow Graham Dessert

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Judyfa User ID: 307384 68837
Reviewed Jan. 26, 2010

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

JMU User ID: 1687266 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 User ID: 4307536 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 User ID: 3398205 84529
Reviewed Feb. 20, 2009

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

timezwarped User ID: 2706066 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 User ID: 23585 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 User ID: 12429 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 User ID: 1038476 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 User ID: 1282622 74374
Reviewed Jan. 18, 2008

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

Donna A."

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