Ice Box Fruit Cake

32 lg. marshmallows
1 c. coffee cream
1 c. candied cherries
1 c. candied pineapple
1 c. candied dates
1 c. pecans
1 box (about 4 c.) graham cracker crumbs
2 tbsp. lemon juice

Procedure:

Simmer cream and marshmallows over low heat until half melted. Remove from heat and cool. Line greased pan or bowl with graham cracker crumbs.

Mix chopped fruit, nuts, crumbs and lemon juice. Add cream mixture and mix. Pat into pan or bowl. Place waxed paper directly on mixture, smoothing to remove air bubbles. Wrap securely with foil and place in refrigerator for 3 weeks or longer. Remove to cake plate and drizzle with 1 cup powdered sugar mixed with lemon juice. Decorate with candied fruit and nuts. Cover and refrigerate.

Mexican Wedding Cake:

2 c. pecans, chopped
2 c. flour
1 tsp. vanilla
Pinch of salt
1 c. butter
4 tbsp. sugar

Procedure:

Blend all ingredients to form a stiff dough. Form into size of small walnuts and bake at 300 degrees for 45 minutes. Roll once while hot and again when cold in powdered sugar.