30 marshmallows
1 lg. c. crushed pineapple
1/2 pt. all-purpose cream
1 c. milk
14 graham crackers (crushed fine)

Dissolve marshmallows in milk on top of double boiler, until they are completely melted. Set aside to cool. Whip cream. Roll graham crackers fine and put 1/2 of them in bottom of dish (6 x 9 inch). Drain pineapple well and add to marshmallow mixture. Fold in whip cream. Spoon mixture on crumbs; sprinkle balance of crumbs on top. Place in refrigerator for 8 hours and serve cold.