Polynesian Treat

• 1 c. crushed pineapple
• 1 tsp. vanilla
• 3 c. miniature marshmallows
• 1/2 c. chopped nuts
• 2/3 c. undiluted evaporated milk
• 1 Tbsp. lemon juice
• 2 c. crushed gingersnaps
• 1/3 c. melted butter

1. Heat pineapple and vanilla to boiling in saucepan.
2. Remove from heat.
3. Add marshmallows and nuts.
4. Stir until marshmallows melt.
5. Chill until thickened.
6. Chill milk in refrigerator tray until soft ice crystals form around edges of tray.
7. Whip until stiff.
8. Add lemon juice; whip until very stiff.
9. Fold into marshmallow mixture.
10. Combine gingersnaps and butter.
11. Press half of gingersnap mixture in bottom of
12. a 10 x 6 x 2-inch baking dish or a 9-inch pie plate.
13. Top with half of canned milk mixture. Repeat layers. Chill 2 to 3 hours.

pineapple, vanilla, marshmallows, nuts, milk, lemon juice, gingersnaps, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=47430 (may not work)