Ingredients
1 package (16 ounces) large marshmallows2 cups milk1-1/2 teaspoons lemon extract1 can (20 ounces) crushed pineapple, drained2 cups heavy whipping cream, whipped2 cups graham cracker crumbs1/2 cup butter, melted
Preparation
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.
