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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I often serve this creamy dessert because it's a light and refreshing end to any meal. My mother made it when I was young, and now my daughters ask for it. Darlene Markel, Sublimity, Oregon Ingredients:
1-1/2 cups graham cracker crumbs |
1/4 cup sugar |
1/3 cup butter, melted |
filling: |
1/3 cup sugar |
3 tablespoons cornstarch |
2 cups milk |
1 egg, beaten |
1-1/2 teaspoons vanilla extract |
1 can (20 ounces) crushed pineapple, drained |
1 cup heavy whipping cream, whipped |
1/2 cup pastel miniature marshmallows |
Directions:
1. In a bowl, combine the cracker crumbs, sugar and butter. Set aside 1/4 cup for topping. Press the remaining crumb mixture onto the bottom of a greased 11-in. x 7-in. baking dish. Bake at 350° for 10-14 minutes or until lightly browned and set. Cool on a wire rack.
2. For filling, combine sugar and cornstarch in a saucepan. Gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1 minute. Remove from the heat; stir in vanilla. Cool for 30 minutes, stirring several times.
3. Stir in pineapple. Pour over crust. Top with whipped cream (pan will be full). Sprinkle with marshmallows and reserved crumb mixture. Cover and refrigerate for at least 3 hours. Yield: 12-16 servings.
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