1 lb. marshmallows
1/2 c. milk
20 graham cracker squares, crushed
1 stick softened butter
20 oz. can crushed pineapple, undrained
1 pt. whipping cream, whipped until stiff

Melt marshmallows with milk in the top of a double boiler. Cool mixture. While mixture is cooling, combine crushed graham crackers and butter. Spread half of graham cracker mixture in the bottom of a 9 x 15 inch glass dish. Chill. Add pineapple to cooled marshmallow mixture. Fold in the whipped cream. Pour over the graham cracker crust. Sprinkle with remaining graham cracker mixture. Refrigerate overnight. Cut into 12 to 14 squares to serve.