Recipe: Pudding Dessert, Marshmallow Pudding, and Ice Box Pudding (all using graham crackers and marshmallows)

PUDDING DESSERT

1 lb. marshmallows
1 cup milk
2 cups whipped cream (or topping)
2 cups crushed graham crackers

Melt marshmallows in milk; let cool.

Add whipped cream (or topping).

Alternately layer marshmallow mixture and graham cracker crumbs into a dish (start with marshmallow mixture on bottom). Chill in refrigerator before serving.

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MARSHMALLOW PUDDING
(with pineapple)

1 cup milk
36 marshmallows
1 (8 oz) can crushed pineapple, drained
1 (8 oz) carton Cool Whip
15 graham crackers, finely crushed

Heat milk. Add the marshmallows and stir until melted. Cool.

Add pineapple and Cool Whip. Mix well.

Put half of graham cracker crumbs in bottom of 9x9-inch pan. Then put marshmallow mixture and rest of crumbs on top. Chill in refrigerator before serving.

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ICE BOX PUDDING
(with pineapple and cherries)

18 graham crackers
1/2 stick (1/4 cup) margarine
1/2 lb. marshmallows
1/2 cup milk
1 (8 oz) can crushed pineapple, drained
chopped nuts
1/4 cup green or red maraschino cherries, cut up
1 cup whipped cream (or prepared Dream Whip)

Crush the graham crackers and put in bottom of a pan or bowl. Save a few crumbs to sprinkle on top.

In a saucepan, mix together margarine, marshmallows and milk. Cook, while stirring, over low heat until marshmallows have melted OR microwave until melted. Cool.

Add pineapple, a few nuts, and cherries to the cooled marshmallow mixture. Fold in the whipped cream. Pour mixture over graham cracker crumbs. Sprinkle reserved crumbs on top. Chill in refrigerator before serving.