Pineapple Marshmallow Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 20 oz. can of crushed pineapple, 1 lb. marshmallows, 30 graham crackers, 3/4 c. of butter or margarine.
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Directions: |
Directions:Drain can (20 oz.) of crushed pineapple (save juice). Melt 1 lb of marshmallows with 3/4 cup of pineapple juice. Add drained pineapple. Put in refrigerator. Let stand at least 3 hours. Roll graham crackers until finely crushed. Mix with 3/4 c. of butter and add a little sugar. Line 9 X13 pan. Keep small amount to sprinkle on top. Mix 1 pint of cool whip (or whipping cream) with pineapple mixture and add on top of crust. Sprinkle crumbs on top. Refrigerate.
Note from Mary Jean: I frequently leave the pineapple mixture in the refrigerator overnight, then add cool whip. It's simple. |
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Number Of
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Number Of
Servings:12 |
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Personal
Notes: This is a real family favorite!! The recipe was submitted by Mary Jean Hughes who received it from her Mom, Theresa Weier. Joyce Laverty shared the same recipe which was given to her by her husband Gary's mother, Genevieve Laverty. That recipe card noted that it was from Aunt Laura Tuschen. Milly Babcock also reported that this dessert was served for special occasions in the John and Kay McGraw household.
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