1 1/2 c. graham cracker crumbs
1/2 c. sugar
1 tsp. cinnamon
1/2 c. butter, melted
1 c. crushed pineapple
1 tbsp. plain gelatin
1/4 c. cold water
1 c. heavy cream, whipped
3 egg whites, stiffly beaten
15 marshmallows, cut in fourths

Mix and press in 9x13 inch pan the crackers, sugar, cinnamon, and butter. Save a few crumbs for top. Drain juice from pineapple, add enough water to make 1 3/4 cups liquid. Heat 3/4 cup of this juice to boiling point. Dissolve gelatin in cold water. Add to hot juice and blend. Add rest of cold juice and chill until syrupy. Fold in stiffly beaten egg whites, pineapple, marshmallows, and whipped cream.

Turn in 9x13 inch pan over crumbs and top with remaining crumbs. Chill for at least 6 to 12 hours.