45 graham crackers
24 marshmallows, diced
1 1/2 cups chopped dates
3 cups chopped walnuts
1 1/2 cups heavy cream

• Roll graham crackers to fine crumbs. Combine marshmallows, dates, nuts. Mix thoroughly with 2 3/4 cups cracker crumbs. Add cream (not whipped); mix thoroughly.
• Shape into roll (about 3 1/2-inches in diameter); roll in remaining crumbs. Wrap well in wax paper. Chill several hours in refrigerator.
• Cut in 3/4-inch slices. Top with whipped cream.
Yield: 12 servings.

1/2 pt. whipping cream, whipped
3 eggs, separated
1/2 cup sugar
1/4 cup key lime juice
1/2 tsp. grated key lime rind
4 oz. pkg. vanilla wafers, crushed

• Beat egg yolks slightly, combine with sugar and key lime juice, cook in top of double boiler until thickened. Add grated key lime rind and cool.
• Fold in egg whites which have been stiffly beaten, but not dry. Fold in stiffly beaten cream, very lightly.
• Line a tray with crushed cookies (macaroons may be used). Pour in mixture. Sprinkle some crumbs on top. Freeze.

1 3/4 cups milk
1/4 cup white Karo
1/4 cup cornstarch
1/2 cup sugar
1/4 tsp. salt
3 egg yolks
1 (8 oz.) can crushed pineapple
1 (9-inch) baked crust

• Scald 1 1/2 cups milk mixed with Karo in saucepan. Put cornstarch in small bowl and blend with remaining 1/4 cup milk; mix in sugar and salt. Add egg yolks and beat until well blended. Add quickly, all at once, to milk and stir until thickened.
• Drain and add pineapple and cook 5 minutes longer. Remove from heat and add 1 teaspoon lemon juice.
• Cool. Pour into baked shell and top with meringue