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.
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.
- LARGE MARSHMALLOWS
- LEMON EXTRACT
- CANNED CRUSHED PINEAPPLE
- WHIPPING CREAM
- GRAHAM CRACKER CRUMBS
- 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
- 1/2 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.