Yield: 9 servings
|1¼ cup||Honey Maid Graham Crumbs|
|¼ cup||Granulated sugar|
|⅓ cup||Butter or margarine, melted|
|3½ cup||Kraft Miniature Marshmallows|
|1||(19 oz/540 g) can crushed|
|Pineapple, drained, reserving|
|½ cup||(125 mL) liquid|
|1||Envelope Dream Whip|
|Dessert Topping, prepared|
A home-style 50's classic wonderful dessert! Preparation Time: 15 minutes Baking Time: 8 minutes Chilling Time: about 5 hours Makes: about 9 servings Freezing: Not recommended Crust:
Crust: Mix crumbs, sugar and butter; reserve 2 tbsp (30 mL). Press remaining crumb mixture onto bottom of 9" (23 cm) square cake pan.
Bake at 375 degrees F. for 8 minutes. Cool.
Filling: Melt marshmallows with reserved pineapple liquid over low heat, stirring until smooth. Refrigerate until slightly thickened, about 45 minutes. Mix until well blended. Fold in pineapple and prepared dessert topping. Pour over crust; sprinkle with reserved crumb mixture. Refrigerate until firm, about 4 hours. To serve, garnish with fresh fruit.
Helpful Hint: This dessert can be made 2 days ahead and stored in the refrigerator.
From: Robin Hood/ Baker's 10 th Anniversary Baking Festival Booklet