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Ingredients

CRUST:

  • 2 cups ginger snap cookies, crushed
  • 1/2 cup sugar
  • 1/2 cup butter

FILLING:

  • 1 cup powdered sugar
  • 1 15 ounce can crushed pineapple, drained well
  • 1 8-ounce package cream cheese, softened
  • 1 8-ounce tub whipped topping
  • 1 cup mini marshmallows

TOPPING:

Directions

FOR CRUST:

  1. Step 1
    Melt butter.

  2. Step 2
    Crush cookies and add to large bowl. Mix in butter and sugar.

  3. Step 3
    Press mixture into 13 X 9 inch pan.

FOR FILLING:

  1. Step 1
    FOR FILLING:

  2. Step 2
    Mix together cream cheese and powdered sugar until smooth.

  3. Step 3
    Fold in pineapple, marshmallows, and whipped topping.

  4. Step 4
    Spread mixture over crust.

  5. Step 5
    Place in refrigerator at least 2 hours or until set.

  6. Step 6
    When ready to serve, top with fruit filling.

  7. Step 7
    Store leftovers in refrigerator.

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