Graham crackers
1 pt. whipping cream
24 lg. marshmallows, cut into quarters
1 sm. can crushed pineapple

Cut graham crackers to line a 8 or 9 inch pie plate. Drain pineapple. Heat pineapple juice in saucepan over medium heat. When it boils add quartered marshmallows, a few at a time. Stir constantly until syrup is blended and all marshmallows are melted. Set aside. Whip cream. Pour syrup over whipped cream. Blend gently. Fold in pineapple bits. Blend. Pour into lined pie shell. Sprinkle with crushed graham crackers. Chill for several hours. An irresistible delight.