Want something that will trick your body into thinking it's 60 degrees even when it's 105?
Here you go.
And you're welcome.
Dear Hubby's family introduced me to Pineapple Refridgerator Cake about 15 years ago. Prior to that I never knew it existed (probably a blessing in disguise).
This recipe has been a favorite of his family for many years.
I was never lucky enough to meet his Grandmother Campbell, but I know that she would be so thrilled that we are enjoying her Pineapple Refridgerator Cake recipe.
This recipe is easy peasy! And it's perfect for a hot summer day.
And even though it does remind me of summer, this cake is perfect any time of year.
So anyways, let's cool off with some Pineapple Refridgerator Cake shall we?!
Campbell's Pineapple Refridgerator Cake
30 large marshmallows
1/2 cup milk
2 packages of graham crackers, crushed
1 can crushed pineapple, drained (but reserve the juice in a seperate bowl)
1 cup Cool Whip
In a microwave safe bowl combine marshmallows and milk. Microwave on high until marshmallows are melted completely.
Allow marshmallow mixture to cool completely.
Once it has cooled, mix in the Cool Whip and the crushed pineapple.
Line the bottom of a 13x9 inch pan with 1/2 of the crushed graham crackers.
Drizzle some of the pineapple juice over the graham cracker crust.
Pour marshmallow/Cool Whip mixture over graham cracker crust. Spread out evenly.
Drizzle a little more of the pineapple juice over the top.
Top with remaining crushed graham crackers.
Refridgerate for at least 1 hour before serving.