1 c. milk
30 marshmallows
1 c. whipped cream
1 c. crushed pineapple, drained

Heat milk and marshmallows; dissolve and cool. Fold cream and pineapple into mixture. Crush 14 graham crackers. Put 1/2 of the crumbs in bottom of large cake pan. Add marshmallows mixture. Cover with remaining crumbs. Let stand in refrigerator overnight.