1/2 c. butter
2 c. graham cracker crumbs
2 (3 oz.) boxes lime Jello
2 cans Eagle Brand milk
1 (16 oz.) can crushed pineapple (undrained)
6 c. miniature marshmallows
1 container Cool Whip
2 c. boiling water

In small saucepan, melt butter; stir in crumbs. Press firmly on bottom of 9x12 inch baking pan. Chill.

In a large bowl dissolve Jello in boiling water; stir in Eagle Brand milk and pineapple with juice. Fold in marshmallows and Cool Whip.

Pour over crust and chill at least 2 hours. Cut into squares to serve.