Marshmallow Graham Dessert

1 (16 ounce) package large marshmallows
2 cups milk
1 1/2 teaspoons lemon extract
1 (20 ounce) can crushed pineapple, drained
2 cups whipping cream, whipped
2 cups graham cracker crumbs (about 32 squares)
1/2 cup butter or margarine

In a heavy saucepan over low heat, melt marshmallows and milk.  Remove from the heat. Cool, stirring occasionally. Stir in extract. Fold in pineapple and whipped cream.

Combine cracker crumbs and butter. Press 1 1/2 cups into a greased 13 x 9 x 2-inch pan. Spread with the pineapple mixture. Sprinkle with the remaining crumb mixture. Refrigerate for 2-3 hours before serving.

Makes 12-16 servings.