1 c. milk
30 big marshmallows
2 c. crushed pineapples, drained
1 (8 oz.) Cool Whip
18 graham crackers
3 tbsp. sugar
4 tbsp. butter

Heat milk and marshmallows together over low heat until marshmallows are all melted; let cool; add drained pineapples and Cool Whip to mold mixture and stir.

Roll graham crackers into crumbs and add 3 tablespoons sugar and 4 tablespoons butter. Put some crumbs on bottom of 9 inch square dish or pan; add mixture, then rest of crumbs.

Make day before serving or at least 8 hours ahead of time so salad gets firm.