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Instructions |
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1) Cool cream and metal mixing bowl in freezer-fridge
2) Crumble the graham crackers
3) Melt butter
4) Mix crackers, butter and brown sugar
5) Pat a layer of the cracker mixture into the bottom of the pan (save a quarter of the mixture for the top)
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6) Drain the pineapples (save the juice)
7) Cook the marshmallows in the pineapple juice
stir so it doesn’t burn or set
8) take the marshmallows from the heat
9) Add jello and pineapples to the marshmallow mixture
10) Let cool, but not too cold
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11) Whip whipped cream stiff
12) After the marshmallow-pineapple mixture is cooled, fold into whipping cream
13) Spread the mixture on top of the crust
14) Sprinkle the rest of the graham crackers on top
15) Keep in refrigerator overnight before serving
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Originally Submitted
4/17/2012
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