1 sm. pkg. orange-pineapple Jello
1 can (20 oz.) crushed pineapple
1 c. miniature marshmallows
1 pt. whipped cream

CRUST:

2 c. graham cracker crumbs
1/2 c. brown sugar
1/2 c. melted butter

Press into 9 x 13 inch pan. Reserve 1/4 cup for topping.

Dissolve jello in 1 cup of boiling water; add juice from pineapple and enough water to make 1 cup. Chill until thickened. Add marshmallows, pineapple, and whipped cream. Pour into crust. Sprinkle with reserved crumbs.

Make the day before serving and refrigerate. May be frozen and thawed 2 hours before serving. Serves 14 -- great for picnics!