18 graham crackers, crushed
1/2 cup butter, melted
1 (20-ounce) can crushed pineapple
1 (21-ounce) can strawberry pie filling
4 cups mini marshmallows
1 (16-ounce) container imitation whipped topping, thawed
2 cups frozen strawberries, partially thawed, chopped
1 Using a food processor or your hands, mix the graham cracker crumbs and the butter until it has the consistency of wet sand.
2 Spoon the crumb mixture into the bottom of a 9x13-inch baking dish.
3 Use the bottom of a drinking glass to press the crumbs into an even layer.
4 Chill the crust in the fridge for at least 15 minutes.
5 Strain the excess juice from the pineapple.
6 In a large mixing bowl, stir the strained pineapple and the strawberry pie filling together.
7 Add the marshmallows and stir until they are completely coated in the fruit.
8 Spoon the imitation whipped topping into the bowl and gently fold it into the fruit mixture until combined and it becomes pink in color.
9 Fold in the partially thawed strawberries.
10 Scoop the whipped topping fruit mixture onto the chilled crust, gently smoothing it out until even.
11 Cover the pan tightly and chill in the fridge for at least 4 hours.
Time: 4 hours 30 minutes
Yield: 15 servings