10 oz. pkg. marshmallows
3/4 c. milk
1 lg. can crushed pineapple
12 oz. carton Cool Whip

CRUST:

2 pkg. graham crackers
1 1/2 sticks butter
1/2-3/4 c. powdered sugar

Melt marshmallows with milk in double boiler. When almost melted, remove from heat and beat mixture until all are melted. Refrigerate; mixture must get cold.

Crust: Finely crush graham crackers; melt butter. While butter is melting, stir powdered sugar into crackers; then add butter. Press hard into 9 x 13 inch pan. Stir pineapple into cold marshmallow mixture; stir Cool Whip into mixture. Pour over crust. Refrigerate several hours.