18 graham crackers, crumbled fine
1/2 c. soft butter
1 1/2 tbsp. sugar
1/2 lb. marshmallows
1/2 c. milk
1 c. crushed pineapple
1/2 pt. whipping cream

Mix graham cracker crumbs, softened butter and sugar together; set aside. Melt marshmallows in milk in double boiler; cool. Add crushed pineapple and whipped cream, folding in gently. Sprinkle 1/3 of graham cracker mixture over bottom of 9-inch square dish; put in layer of pineapple mixture. Cover with layer of graham cracker crumbs; put remaining pineapple mixture in. Cover with remaining crumbs; let set in refrigerator for about 12 hours. Yield: 9 servings.