Marshmallow Roll

Peggy Ginn, F.H.S.

  • 1/2 cup Eagle Brand® sweetened condensed milk
  • 1/4 cup water
  • 1/2 lb marshmallows
  • 1 cup chopped pecans
  • 1 cup finely cut, dried dates
  • 2 1/2 cup (about 30 crackers of 5 1/2 oz) fine graham cracker crumbs
  • Whipped cream

In medium size mixing bowl, blend together milk and water. Stir in remaining ingredients, except cream. Shape into a roll; refrigerate at least 12 hours. Cut roll into 10 equal slices. Garnish with whipped cream.

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