2 c. graham cracker crumbs
1/2 stick butter, melted
1 lg. bag marshmallows
12 oz. Cool Whip
1 (16 oz.) crushed pineapple, drained
1 stick butter
1 oz. apricot or peach brandy

Blend graham cracker crumbs with melted butter and spread evenly on bottom of a 9 x 12 inch pan. Melt marshmallows in microwave. Add pineapple and butter, mix well. Let cool to room temperature. Add Cool Whip and the brandy. Mix well and pour on top of crumb mixture. Sprinkle top lightly with nutmeg. Place in refrigerator for at least 3 hours.