DESSERT WITH MARSHMALLOWS AND GRAHAM CRACKERS RECIPES

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MARSHMALLOW GRAHAM DESSERT RECIPE: HOW TO MAKE IT



Marshmallow Graham Dessert Recipe: How to Make It image

We kids could always find room for one of these cool, yummy squares even after a big meal. For a light, fluffy treat, this sweet and creamy blend with bits of pineapple mixed in just can't be beat! -Lucile H. Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 16 servings.

Number Of Ingredients 7

1 package (16 ounces) large marshmallows
2 cups milk
1-1/2 teaspoons lemon extract
1 can (20 ounces) crushed pineapple, drained
2 cups heavy whipping cream, whipped
2 cups graham cracker crumbs
1/2 cup butter, melted

Steps:

  • In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream. , In a bowl, combine cracker crumbs and butter. Press 1-1/2 cups into a greased 13-in. x 9-in. dish. Spread with pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving.

Nutrition Facts : Calories 336 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 161mg sodium, CarbohydrateContent 41g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

GRAHAM CRACKER MARSHMALLOW DESSERT | HY-VEE

Provided by Hy-Vee Test Kitchen

Yield 0

Number Of Ingredients 6

24 whole graham crackers (1 sleeve)
1 tbsp. of butter, melted
1 lbs. of marshmallows
1 c. of milk
0.5 pt. of unwhipped whipping cream
1 tsp. of vanilla

Steps:

  • 1. Place graham crackers in a resealable plastic bag and using a rolling pin, roll into very fine crumbs. Mix with melted butter.
  • 2. Grease an 8-inch square pan. Cover bottom of pan with half the cracker mix, pressed firmly.
  • 3. Melt marshmallows in milk over very low heat. A double boiler works best, as this mixture burns very easily. Let cool.
  • 4. In separate bowl, whip whipping cream. Add vanilla. Stir into cooled marshmallow/milk mixture. Pour into crumb-lined pan. Cover with remaining half of crumb mixture.
  • 5. Refrigerate overnight before serving.
  • 6. Keep dessert stored in refrigerator.

Nutrition Facts : Calories 0

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