Marshmellow Graham Dessert

1 pkg - 16 oz- large marshmellows
2 c. milk
1 1/2 tsp. lemon extract
1 can -20 oz- crushed pineapple, drained
2 c. whipping cream, whipped
2 c. graham cracker crumbs, about 32 squares
1/2 c. butter, melted
Melt marshmellows in milk. Remove from heat, cool,
stirring occasionally. Stir in extract, fold in pineapple
and whipped cream.
Combine crumbs and butter. Press 1 1/2 cups into a
greased 9x13 pan.
Spread with pineapple mixture. Top with remaining
crumbs.
Refridgerate for 2-3 hours.
from the kitchen of Lois Wood