Description

This is the perfect summer dessert when you don't want to turn on the oven. It's full of strawberry and pineapple flavors, has a fluffy texture and is a beautiful pink color.

Ingredients

• 8 whole graham crackers
• 1/2 c. butter, melted
• 20 oz. can unsweetened crushed pineapple, well drained
• 21 oz. can strawberry pie filling
• 2 c. frozen unsweetened strawberries, thawed and chopped
• 4 c. mini marshmallows
• 16 oz. Cool Whip, thawed
• fresh halved strawberries and more Cool Whip, for optional garnish

Steps

1. Place graham crackers in a food processor; process until fine crumbs. Stream in melted butter until combined. Press onto the bottom of a greased 9x13" baking dish. Refrigerate until set.
2. In a large bowl, combine drained pineapple, strawberry pie filling, and chopped strawberries. Fold in mini marshmallows and Cool Whip. Spread evenly over the crust.
3. Refrigerate until set, about 1 hour.