1 (16 ounce) bag large marshmallows
2 cups milk
1 1/2 teaspoon lemon extract
1 (20 ounce) can crushed pineapple, drained
2 cups whipping cream, whipped
2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter, melted

In a heavy saucepan over low heat, melt marshmallows and milk. Remove from the heat. Cool, stirring occasionally.

Stir in lemon extract. Fold in pineapple and whipped cream.

Combine cracker crumbs and butter. Press 1 1/2 cups into a greased 13 x 9-inch pan. Spread with the pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2 to 3 hours before serving.

Yields 12 to 16 servings.