Zutaten für Hawaiian Marshmallow Dessert
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- not used (substituted with butter in recipe)
- 1 (10 ounce) package mini marshmallows
- 1 (20 ounce) can crushed pineapple, drained
- 1 cup pineapple juice
- 1 envelope Dream Whip (or similar whipped topping, 2 cups prepared)
- 6 tablespoons unsalted butter, melted
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Zubereitung von Hawaiian Marshmallow Dessert
- Preheat oven to 350°F (175°C). Combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted unsalted butter. Press firmly into a 9-inch pie plate or a 9x9 inch baking dish.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- In a medium saucepan, melt 1 (10-ounce) package of marshmallows with 1 cup pineapple juice over low heat, stirring constantly until smooth and melted.
- Refrigerate the marshmallow mixture for 45 minutes to allow it to slightly thicken.
- Gently fold in 1 (20-ounce) can crushed pineapple, drained, and 2 cups whipped topping (equivalent to 1 envelope of Dream Whip or similar).
- Pour the marshmallow mixture into the cooled crust. Chill for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
136g
Fat
7g
Carbs
15g
