Ingredients:
1 (16 ounce) packages large marshmallows
2 cups milk
1 1/2 teaspoons lemon extract
1 (20 ounce) cans crushed pineapple, drained
1 cup shredded coconut
2 cups whipping cream, whipped
2 cups graham cracker crumbs
1/2 cup melted butter
Directions:
Lightly grease or butter a 13x9x2 inch pan.
In a heavy, large saucepan over low heat melt the marshmallows and milk, stirring often.
Remove from heat.
Allow to cool a bit stirring occasionally.
Stir in extract.
Fold in pineapple, coconut and whipped cream.
In a medium bowl combine cracker crumbs and butter.
Press 1& 1/2 cups of the graham cracker mixture into the greased pan.
Spread the pineapple coconut mixture on top of this.
Sprinkle with the remaining crumb mixture.
Refrigerate for 3 hours or better yet, overnight before serving.
Servings: 12-14
Time preparation: 15 min.
Time total: 15 min.