30 marshmallows
1 lg. crushed pineapple
1 c. milk
1/2 c. whipping cream
14 graham crackers

Dissolve marshmallows in milk on stove in top of double boiler until thoroughly melted, then sit aside to cool. Whip cream. Roll graham crackers fine and put 1/2 of them in bottom of pan. When the pineapple is well drained add to marshmallows you've dissolved in milk. Fold in whipped cream. Spoon mixture on graham crackers and sprinkle balance of crumbs on top. Place in refrigerator 2 to 4 hours to serve cold. Slice and serve.