Pineapple Mallow Recipe


Preparation Time5 Hr 50 MinCooking Time5 Min
Ready In5 Hr 55 MinDifficulty LevelEasy
Health IndexAverageServings8
MethodMain Ingredient
Interest Group


 Graham crackers3 Cup (48 tbs), finley crushed
 Butter/Margarine1⁄2 Cup (8 tbs), melted
 Butter/Margarine melted butter, for greasing1⁄2 Cup (8 tbs)
 Marshmallows4 Cup (64 tbs), chopped
 Dry white wine1⁄2 Cup (8 tbs)
 Crushed pineapple13 Ounce, drained (1 Can)
 Canned crushed pineapple13 Ounce, thoroughly drained, with syrup reserved
 Unflavored gelatin1 Tablespoon
 Water1⁄4 Cup (4 tbs)
 Whipping cream1 1⁄4 Cup (20 tbs)

Nutrition Facts

Serving size

Calories 1015 Calories from Fat 357

% Daily Value*

Total Fat 41 g62.4%

Saturated Fat 23.6 g118.2%

Trans Fat 0 g

Cholesterol 112.3 mg

Sodium 435.5 mg18.1%

Total Carbohydrates 155 g51.8%

Dietary Fiber 2.7 g10.7%

Sugars 96.6 g

Protein 8 g15.8%

Vitamin A 14.1% Vitamin C 8.1%

Calcium 6.7% Iron 11.3%

*Based on a 2000 Calorie diet


1) Take a greased deep loose-bottomed 9-inch springform cake pan.
2) Mix graham cracker crumbs and melted butter together and then layer uniformly over the bottom of the prepared cake pan.
3) Refrigerate.

4) In the meantime, take a heavy-based saucepan and place marshmallow pieces, wine and pineapple syrup in it to start preparing the filling.
5) Stir over low flame until marshmallows have melted and then keep aside.
6) Take 1/2 cup water in the top pan of a double boiler and sprinkle the gelatin over it.
7) Drench for 5 minutes until spongy, then place pan for 1-2 minutes, stirring occasionally over gently boiling water to dissolve the gelatin.
8) Mix the gelatin into marshmallow mixture.
9) Transfer this into a large bowl.
10) Set aside for 20 minutes, until thickened but not set.
11) Whisk the cream until it stay upright and then mix with the marshmallow mixture.
12) Cover and allow refrigerate for about 30 minutes.
13) Carefully spoon the crushed pineapple over the top after pouring half the mixture into the prepared pan.
14) Layer the left over mixture over the pineapple.
15) Cover and refrigerate until set for at least 8 hours.

16) Take a serving plate and remove sides of pan and place the dessert on it.
17) Use pineapple and sprigs of mint dipped into sugar, applied with lightly beaten egg white, dried on a wire rack to decorate.
18) Serve chilled.