Combine the crushed biscuits with the melted butter andpress it, into the sides and base of a 24cm pie dish.
Keep aside in the fridge until needed.
In a large bowl, whip the condensed milk and lemon juice until fluffed up.
Toss in the dessert cream and whip again to combine with condensed milk mixture.
Then fold in the vanilla extract, crushed pineapple and the marshmallows.
Pour the mixture into the biscuit base, then chill in the fridge for minimum an hour, or until set.
Best overnight.
Decorate with flake chocolate and extra marshmallows when serving.
