1. Lightly grease or butter a 13x9x2 inch pan. 2. In a heavy, large saucepan over low heat melt the marshmallows and milk, stirring often. 3. Remove from heat. 4. Allow to cool a bit stirring occasionally. 5. Stir in extract. 6. Fold in pineapple, coconut and whipped cream. 7. In a medium bowl combine cracker crumbs and butter. 8. Press 1& 1/2 cups of the graham cracker mixture into the greased pan. 9. Spread the pineapple coconut mixture on top of this. 10. Sprinkle with the remaining crumb mixture. 11. Refrigerate for 3 hours or better yet, overnight before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
