Pineapple Delight - Winifred Armstrong Danielson

1 pkg. lemon Jello
2 cups hot water
20 marshmallows

Pour Jello powder into hot near-boiling water and stir. Dissolve marshmallows in Jello mixture. Chill in refrigerator until it begins to congeal. Stir. Whip 1 cup of heavy cream and fold into mixture. Add 1 cup crushed pineapple, drained. Pour into dish lined with graham cracker crust (see below). Top with a few graham cracker crumbs. Refrigerate for 24 hours before serving. Cut in squares to serve.

Modern cooks might want to substitute a container of frozen whipped topping for the heavy whipped cream.

CRUST: 10 graham crackers (crushed) mixed with 2 T melted butter and a small amount of sugar.