I tried to adjust this recipe to make just two servings, one each for my husband and myself. The measurements were a little iffy when I put the new serving size in this sites calculator-(1/8 of a 16 oz package of marshmallows)and I don't do well with math in the first place so I improvised. Usually I can fudge my way through a recipe and it turns out just fine. Not in this case. My dessert turned out to be more of a gelatin type consistency, which actually tasted WAY better than it looked, but nevertheless it was too hideous to eat. My husband said it looked like something they'd come up with in a Gastronomics Lab, which was almost a complement. I am POSITIVE that this recipe would have tasted pretty darn great had I done it right. I will definetely try this again except this time I will follow it EXACTLY.

I substituted the pineapple with the equivalent of rhubarb. I cubed the rhubarb into very small pieces (the size of crushed pineapple pieces); I add 4 tbsp of sugar and let the rhubarb absorb it in the fridge for a day or two. Then I cook the rhubarb to soften it. I allow it to cool then mix it with the whipped whipping cream as the original recipe asks for. Next time I make it I will add more butter so that the crust has more butter within it for sticking together once chilled. The mixture was a great consistency following the recipe as is.

This recipe was VERY liquidy. I ended up having to separate some of the milk/marshmallow mix and adding 4 packets of whipped topping so that I would not have soup. Far too much milk called for.

Great recipe!!! fast and esay too with convenient ingredients

Easy to make! A nice light & refreshing dessert for any occasion. Highly recommend it.