2-2/3c graham cracker crumbs (about 40)
1/4 c. brown sugar
pinch of salt
~Cream the butter, add brown sugar, crumbs & salt. (Tip: save 1/4 c. crumbs for topping).
~Press into a 9x13 cake pan.
~Drain 2 cans or 28 oz. can crushed pineapple
~Whip 1/2 pt. whipping cream, adding:
2 tbsp.. sugar
pinch of salt
1/2 tsp. vanilla
~Whip until fairly stiff.
~Fold into the whipped cream:
2 c. mini marshmallows & the pineapple
~Stir well.
~Spread over graham crumbs. Sprinkle with saved crumbs.
~Refridgerate.
This is great for hot summer days. No baking!
YOU ASK?: What to do with the leftover pineapple juice? Drink it! (or make a gelatin salad for dessert).
