Tropical Marshmallow Graham Dessert

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

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.

marshmallows, milk, lemon, pineapple, shredded coconut, whipping cream, graham cracker crumbs, butter

Taken from www.food.com/recipe/tropical-marshmallow-graham-dessert-56075 (may not work)