Ingredients
3/4 cup miniature marshmallows1/2 cup crushed pineapple, drained1/4 cup chopped walnuts or pecans1 cup whipped topping4 whole graham crackers, crushed1 tablespoon butter, melted
Preparation
In a small bowl, combine the marshmallows, pineapple and nuts; fold in whipped topping. Combine graham cracker crumbs and butter; spoon a third of the mixture into a foil-lined 5-3/4x3x2-in. loaf pan. Top with half of the marshmallow mixture; repeat layers. Top with remaining crumb mixture. Cover and refrigerate for 2-3 hours or until set.
Remove dessert from pan; peel off and discard foil. Cut into four pieces; serve immediately.
