1/2 lb. Kraft mini-marshmallows
1 cup heavy whipping cream
1 cup graham cracker crumbs
1 cup chopped candied cherries
1 cup chopped candied pineapple
1 cup dates, pitted and chopped
1 cup chopped, salted pecans
1 tsp. orange zest
2 tsp. sherry
1 tsp. lemon juice
1/2 cup chocolate wafers - crushed

This is one of those desserts that is so easy the Pilgrims' kids probably put this one together!

Very simply, you combine the marshmallows and the cream over low heat in a stainless steel saucepan, folding both ingredients over and over until the marshmallows become "half-melted." You then remove the pan from the heat, but you continue folding the mixture until it becomes smooth and fluffy. At that point, you set it aside and allow it to cool.

When it's ready to go, add to the pan, 3/4 cup graham cracker crumbs, the candied fruit, the nuts, the orange zest, the sherry, and the lemon juice. Again stir everything to combine it.

	Franksgiving 2003 Menu
		• Oven Barbecued Turkey Legs • Indian-style corn casserole • Herbed New Potatoes • Mirliton Soup • Pilgrim-style green beans • Carmelized Coffee Flan

Finally, evenly sprinkle a buttered loaf pan with the remaining 1/4 cup graham cracker crumbs, and pour in the marshmallow concoction. All that's left to do is to evenly spread out the cake mixture, stash it in the refrigerator for about an hour to chill thoroughly, and garnish it with a fistful of crunched chocolate wafers and a dollop of whipping cream when you serve it.

Note: If you can't find chocolate wafers, you can take over a half-dozen or so Oreo cookies, scrape away the creme filling, crunch them up and sprinkle them over the top as garnish.