Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 c Honey Maid Graham Crumbs Pineapple, drained,
1/4 c Granulated sugar -reserving
1/3 c Butter or margarine, melted 1/2 c (125 mL) liquid
Filling: 1 Envelope Dream Whip
3 1/2 c Kraft Miniature Marshmallows Dessert Topping, prepared
1 (19 oz/540 g) can crushed

A home-style 50's classic wonderful dessert!

Preparation Time: 15 minutes Baking Time: 8 minutes Chilling Time:
about 5 hours Makes: about 9 servings Freezing: Not recommended

Crust:

Crust: Mix crumbs, sugar and butter; reserve 2 tbsp (30 mL). Press
remaining crumb mixture onto bottom of 9" (23 cm) square cake pan.
Bake at 375 degrees F. for 8 minutes. Cool.

Filling: Melt marshmallows with reserved pineapple liquid over low
heat, stirring until smooth. Refrigerate until slightly thickened,
about 45 minutes. Mix until well blended. Fold in pineapple and
prepared dessert topping. Pour over crust; sprinkle with reserved
crumb mixture. Refrigerate until firm, about 4 hours. To serve,
garnish with fresh fruit.

Helpful Hint: This dessert can be made 2 days ahead and stored in the
refrigerator.

From: Robin Hood/ Baker's 10 th Anniversary Baking Festival Booklet

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