Marshmallow Graham Dessert

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My mother-in-law recently made this marshmallow graham dessert and I had to get the recipe. It was so light and fluffy and refreshing. It’s also sweet and creamy with bits of pineapple. My kids loved it too.

It ends up that this recipe came from a Taste of Home cookbook my mother-in-law had. I think this dessert would be perfect to serve at a bridal or baby shower.

Marshmallow Graham Dessert |

These dessert squares have a basic graham cracker crust for the base. You make it with just graham crackers and melted butter. Most of it is you press into the pan and you save a little to sprinkle on the top.

The fluffy filling mixture is made by melting some large marshmallows in a sauce pan with some milk. Then you mix in some lemon extract along with crushed pineapple and whipped cream. This is what is spread over the crust.

Then you sprinkle the reserved crust over the top. This dessert is light, fluffy, and fruity. This does need to chill for several hours in the fridge before serving.

Here is what you need to make the

Marshmallow Graham Dessert

  • MILK
Marshmallow Graham Dessert |

Marshmallow Graham Dessert

Real Mom Kitchen

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  • 1 16 oz pkg large marshmallows
  • 2 cups milk
  • 1-1/2 tsp lemon extract
  • 1 20 oz can crushed pineapple, drained
  • 2 cups whipping cream whipped
  • 2 cups graham cracker crumbs
  • ½ cup butter melted


  • In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream.
  • Combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. pan. Spread with the pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving. Yield: 12-16 servings.
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  4. I have been searching for a pineapple dessert recipe for over a week now and now I think that I’ve found it! This looks sooo good! After lots and lots of apple and pumpkin recipes, I’m in the mood for something different. This should do it. Thanks for sharing this!

  5. That dessert looks refreshing and yummy! On the lasagna rolls from my sisters cucina, I’ve never used cottage cheese, but one recipe calls for that instead of the ricotta. After having lived in Italy for a while, I don’t really like cottage cheese in my lasagna. But you could definitely use it if you want to. Enjoy!