Categories: Desserts-Sauces
Ingredients
- 3/4 cup miniature marshmallows
- 1/2 cup crushed pineapple, drained
- 1/4 cup chopped walnuts or pecans
- 1 cup whipped topping
- 4 whole graham crackers, crushed
- 1 Tbsp. butter, melted
Directions
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In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping.
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Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5 3/4 × 3 × 2 inch loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2 to 3 hours or until set.
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Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately.