Hawaiin Marshmallow Dessert

Course : Candy
Serves: 9
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1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter -- melted
3 1/2 cups mini marshmallows
19 ounces crushed pineapple -- liquid reserved
1 package dream whip dessert topping -- prepared

Preparation / Directions:

1. Mix together crumbs, sugar and butter, reserve 2 Tbsp. 2. Press remaing crumb mixture onto bottom of 9" square cake pan. Bake at 375F for 8 minutes; cool. 3. Melt marshmallows with 1/2 cup reserved pineapple liquid over low heat stirring until smooth. Refrigerate until slightly thickened; about 45 minutes. 4. Mix until well blended; fold in pineapple and prepared dream whip. 5. Pour over crust, sprinkle with reserved crumb mixture. 6. To serve, garnish with slices of fresh fruit. Notes: This dessert can be made 2 days ahead and stored in the refrigerator.


Nutritional Information:

167 Calories (kcal); 8g Total Fat; (41% calories from fat); 1g Protein; 24g Carbohydrate; 18mg Cholesterol; 141mg Sodium

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