1 pkg. miniature marshmallows
1 c. crushed pineapple, drained
1 c. whipping cream
1/2 c. walnuts, broken
3/4 c. graham cracker crumbs

Add pineapple to marshmallows and let stand 30 minutes in refrigerator. Fold pineapple and marshmallows into whipped cream. add walnuts. Chill several hours or until mixture is set. Place some of the cracker crumbs on wax paper. Use ice cream scoop to measure marshmallow mixture. Drop mounds one at a time on crumbs and roll individual servings until covered. Freeze. Remove from freezer 10 to 15 minutes before serving.