Pineapple Pudding

Melt 30 large marshmallows in 1/2 cup milk; cool.
Add 1 large can crushed pineapple, take some, but not
all of the juice off. Mix this with 1 large container Cool
Whip. Add toasted nuts to taste.

Crust: Crush 15 graham crackers; add 1/4 cup
brown sugar to crumbs. Sprinkle 1/2 of the
mixture on bottom of a large cake pan. Pour
pudding onto this and sprinkle remaining crumbs
on top. Refrigerate for a few hours before serving.

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