Step-by-Step Instructions
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Build and Chill Crust: Pulse 18 graham crackers in a food processor until fine. Pour in melted butter and process until combined into a wet sand texture. Press firmly into an even layer on the bottom of a 13×9-inch baking dish using a flat glass. Chill in the fridge for 15 minutes to set.
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Combine Fruit and Marshmallows: In a large mixing bowl, stir together drained crushed pineapple, strawberry pie filling, chopped thawed strawberries, and mini marshmallows until coated.
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Fold in Whipped Topping: Scoop thawed whipped topping into the bowl. Using a rubber spatula, gently fold until completely combined and uniformly pink.
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Layer and Set: Spread filling evenly over the chilled graham cracker crust. Cover tightly with plastic wrap and refrigerate for at least 1 hour before cutting.
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Slice and Serve: Cut into squares with a sharp knife and lift out with a flexible spatula. Garnish with fresh strawberries if desired.
| Metric / Profile | Amount Per Serving (1/12th of recipe) |
| Calories | ~290 kcal |
| Protein | 3 g |
| Total Fat | 11 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sodium | 180 mg |
Recipe Variations & Storage
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Cream Cheese Boost: Beat 4 oz of softened cream cheese into the whipped topping before folding into the fruit to add a rich cheesecake-like tang.
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Layered Presentation: Mix pineapple, pie filling, and marshmallows, spread over the crust, layer plain whipped topping over top, and crown with chopped strawberries for striking visible layers.
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Storage & Freezing: Store wrapped tightly in the refrigerator for up to 1 week. Alternatively, freeze tightly wrapped in foil for up to 3 months and thaw overnight in the fridge before serving.
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