CRUST:

2 c. graham wafer crumbs
1/2 c. melted butter
2 tbsp. sugar

Mix together and press into a large Tupperware pan-cold cut keeper. Save out 1/4 cup for top.

FILLING:

2 pkgs. pineapple jello
1 (19 oz.) can pineapple (open and put in larger bowl and freeze)
2 (4 oz.) pkgs. Dream Whip or 2 c. whipped cream
3 c. miniature marshmallows

Dissolve jello powders in 2 cups boiling water, then add frozen pineapple. When partly set, fold in whipped cream and add marshmallows. Pour over graham crust. Sprinkle with remaining crumbs; chill.